Calamari & Black Linguine

Black Linguine

-2 C all purpose flour, plus more if needed
-1 Tablespoon extra virgin olive oil
-1 Tablespoon squid ink (Available at specialty shops, and seafood vendors)
-1 teaspoon salt
-2 eggs, lightly beaten

1). Combine all into a stand mixer
2). Using the dough hook, mix on low until the mass becomes a ball of dough; you want a silky ball of dough, smooth to the touch, not sticky
3). Let rest at least 30 minutes to let the glutens relax
4). Cut dough ball into four equal parts. Press each into fat rectangles. One at a time, roll out the rectangles until almost paper thin sheets. Roll each sheet up and cut into linguine sized strips

Grilled Calamari, Arugula, Pickled peppers, and citrus vinaigrette

-1# calamari tubes and tentacles marinated in 2 tablespoons lemon juice, 2Tablespoons extra virgin olive oil, one minced clove of garlic, and a dash of hot sauce for one hour
-4 C arugula
-1 C pickled sweet or hot peppers
-1/4 C basil sliced into ribbons
-1/4 C citrus vinaigrette

1). Preheat grill on high
2). Add the calamari tubes and tentacles carefully on the grates, turning after about 2 minutes on each side
3). Transfer to a plate. combine arugula, peppers, vinaigrette, and basil, tossing gently to coat, season with salt and pepper
4). Transfer to plates and divide the squid evenly among the salads

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