Luxurious Squid Ink Linguine Recipe with Caviar

A luxurious and visually captivating dish, Squid Ink Linguine with Caviar, Parmesan, Basil, and Spinach Foam truly celebrates bold flavors, refined textures, and elegant presentation. The striking black strands of squid ink pasta bring a deep, briny essence that perfectly complements the delicate saltiness of premium caviar, offering a rich and indulgent taste of the sea.

The linguine is cooked to a perfect al dente, coated lightly in a velvety sauce that enhances its natural umami flavors. A generous shaving of aged Parmesan adds a nutty depth, balancing the brininess with its rich, savory character. Fresh basil provides an aromatic contrast, bringing a subtle touch of freshness to the dish, while the spinach foam introduces a vibrant, airy element that elevates the taste and visual appeal.

With every forkful, this dish delivers a refined balance of flavors—earthy, creamy, salty, and herbaceous—making it an unforgettable gourmet experience. Whether served as a show-stopping starter or a sophisticated main course, this dish transforms simple ingredients into a masterpiece of modern cuisine, perfect for those who appreciate the artistry of fine dining.

Ingredients (Serves 2):

For the Linguine:

• 200g squid ink linguine
• 1 tbsp olive oil
• 1 clove garlic, finely minced
• 30g unsalted butter
• 50ml dry white wine
• 100ml heavy cream
• 40g grated Parmesan cheese
• Salt and black pepper to taste

For the Spinach Foam:

• 100g fresh spinach
• 150ml vegetable stock
• 50ml heavy cream
• 1 tbsp unsalted butter
• Salt to taste
• 1g lecithin powder (for foaming)

For Garnish:

• 20g caviar (Oscietra or your preferred choice)
• Fresh basil leaves
• Extra grated Parmesan
• Microgreens (optional)

Instructions:

1. Cook the Squid Ink Linguine

1. Bring a large pot of salted water to a boil and cook the squid ink linguine according to package instructions until al dente.
2. Drain and reserve 50ml of the pasta water for the sauce.

2. Prepare the Sauce

1. In a large pan over medium heat, heat olive oil and sauté the minced garlic for 1 minute until fragrant.
2. Add the white wine and let it reduce by half.
3. Lower the heat and add butter, heavy cream, and grated Parmesan, stirring until smooth.
4. Season with salt and black pepper to taste.
5. Add the cooked linguine to the pan and toss it to coat it in the sauce. If needed, use a splash of the reserved pasta water to loosen the sauce.

3. Make the Spinach Foam

1. In a small saucepan, melt the butter and sauté the spinach for 1-2 minutes until wilted.
2. Add the vegetable stock and let it simmer for 3 minutes.
3. Transfer the mixture to a blender, add the heavy cream, and blend until smooth.
4. Strain through a fine sieve for a silky texture.
5. Stir in lecithin powder, then use a hand blender to aerate the mixture until a light foam forms.

4. Plating the Dish

1. Twirl the linguine into serving bowls and spoon over any remaining sauce.
2. Carefully place a spoonful of caviar on top.
3. Spoon the spinach foam around the pasta for an elegant touch.
4. Garnish with fresh basil leaves, extra Parmesan, and microgreens if desired.

Serve immediately and enjoy this luxurious, restaurant-worthy dish! 🍝