Start by making the squid ink pasta.
Mound the ‘00’ flour on a clean surface and create a well or indentation in the center.
Crack the eggs into the well, and add the squid ink and a pinch of salt and the olive oil.
Using a fork, carefully and gradually mix the flour into the egg and squid ink until a dough forms.
*If you are not careful here, your eggs will spill out onto the table as your try to mix them with the flour—try to incorporate them slowly and keep them contained within the well or indentation that you made in the flour. You can also use a bowl here, if you prefer.
Once the dough comes together into a ball, proceed to knead the dough on your work surface until it's smooth and elastic, about 15 minutes.
*You should be sweating a bit here—consider this a free workout!
Cover the dough with plastic wrap, and let it rest at room temperature for roughly 30 minutes.
Once rested, roll out the dough with a pasta machine or a rolling pin to your desired thickness.
Cut into your desired pasta shape, dust with a little flour, and set the fresh pasta aside for later.
*You can hang your cut pasta on (clean) metal or wooden clothes hangers, so the strands of pasta dusted with flour are less likely to stick together.
For the black garlic butter sauce, melt butter with olive oil in a pan over medium heat.
Add minced black garlic, Kosher salt, and freshly-ground black pepper.
Stir until the garlic is well incorporated into the butter.
Remove the sauce from the heat, and keep warm.
Meanwhile, prepare the garlic bread.
Preheat the oven to 375F.
Slice the baguette diagonally, without cutting all the way through to the bottom.
Mix the softened butter, minced garlic, and chopped parsley in a small bowl.
Spread the garlic butter mixture between the baguette slices.
Wrap the baguette in aluminum foil, and bake for 10 minutes.
Remove the aluminum foil, and bake for another 5 minutes on a sheet tray until the edges are crispy.
*The sheet tray is just to avoid any butter from dripping down into your oven.
Bring a large pot of salted water to a boil.
Cook the squid ink pasta until al dente, or roughly 2 minutes.
Drain the pasta, reserving ¼ cup of the pasta water.
Add the cooked pasta back to the pan with the black garlic butter sauce.
Toss well, adding pasta water if needed to loosen the sauce.
Serve the squid ink pasta hot, topped with grated Parmesan and more fresh parsley, if desired.
Serve the crispy garlic bread on the side.