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Linguine with baby squid and artichokes appear very refreshing. I would definitely do this one this week.
But in a peculiar way the linguine dish also brings back fond memories of how we do a similar dish with noodles and sea food back home in Indonesia.
The noodle not indigeneous to Indonesia, as we grow no wheat, but it is exceptionally popular and consumed in large amounts by everyone.
The noodle dish is served with portions of whatever meat or fish tickles your fancy.
We simply boil the noodles (till al dente as you say in Italy), strained, and mixed with previously prepared sauteed garlic, soy sauce and fish sauce as well as a pinch of salt and pepper.
This is then served with chopped meats, seafood, etc. and a small bowl of broth. Optional or a must for many are garnish of additional chopped vegetable, fried shallots. and chili sauce.
One thing I noticed here is you use the black ink (is "sephia" the correct term?) as a flavour enchancer.
Generally our squid dishes leave out this valuable ingredient to keep the dish clear...except that is...when my late mother prepares it. No doubt sephia brings out the magic of the squid.
Thanks for the inspiration and do keep in touch.
(no I am not Italian, Brazilian, nor Spanish...it is a common name to many folks in Central Java)