The idea came from one of my favorite TV chefs, Antonia Lafaso. She did fried calamari with a squid ink batter. I just used squid ink pasta with pan fried squid. The other key components are lemon, capers, sun dried tomatoes, white wine, and a lot of garlic. The use of rice flour keeps the color of the squid white to contrast with black pasta. Parsley adds some freshness to finish off the dish. I did add some Romano cheese because there is a rule that cheese has to be on pasta. I hope you like it.

8 ounces squid ink pasta
1/2 teaspoon salt
12 ounces squid cut in pieces
8 ounce rice flour
8 ounces butter, divided
4 ounces olive oil
4 cloves garlic, minced
1/2 cup dry white wine
Juice of 2 lemons
1/2 cup fresh parsley, chopped
1/4 cup capers
1/4 cup sun dried tomatoes, diced
1/2 teaspoon black pepper

In a pie pan add rice flour, salt, and pepper, mix thoroughly.

In a large skillet on medium add olive oil and half the butter.

Dredge squid in flour mixture.

Add to skillet; cook for 4 minutes turning every couple of minutes.

Remove squid and place on paper towel.

Cook pasta to package directions.

Add garlic to squid skillet and cook for 1 minute.

Add wine and lemon juice and cook for 3 minutes.

Add capers and tomatoes and cook for 4 minutes.

Add parsley and remaining butter.

Cook for 3 minutes.

Toss pasta with squid and sauce.

Serve with Romano cheese.