Start by bringing 3 quarts of salted water to a rolling boil in a large pot. Once it reaches a boil, add the black squid ink pasta and cook according to the package directions, about 9–11 minutes, until al dente.

While the pasta cooks, heat half a tablespoon of extra virgin olive oil in a 10-inch skillet over medium heat. Add the finely diced yellow onion and sauté for 4–7 minutes until translucent.

Add the minced garlic and a pinch of red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant.

Pour in 2 tablespoons of dry white wine and let it simmer for 1–2 minutes until reduced by half.

Reduce the heat to low and stir in a quarter cup of heavy cream and 2 tablespoons of grated Parmesan cheese. Mix until melted and the sauce thickens.

Once the pasta is cooked and drained, add it to the skillet with the creamy sauce. Toss thoroughly for 1-2 minutes until coated.

Plate the Devil’s Snare Black Pasta and garnish with additional Parmesan cheese and chopped parsley.