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Maggie Beer

Lemon, Garlic and Parmesan Squid Ink Pasta

Step 1: Cook squid ink pasta according to directions on pack in boiling salted water.

Step 2: Cream clove of fresh garlic with salt and add to cooked linguine with Extra Virgin Olive Oil, Verjuice, lemon zest, and grated parmesan.

Step 3: Toss together, and serve with a final flourish of Extra Virgin Olive Oil, freshly chopped flat leaf parsley and pepper.


  1. 1/2 tspn salt
  2. 40ml 2 tbspn Verjuice
  3. 2 lemons zested
  4. 50g parmesan grated
  5. to taste pepper

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