Squid Ink Pasta with Seafood and Chilli Once hot, add the garlic, spring onions, chilli and ginger and. Lighten things up with a refreshing seafood dish served over dark squid ink pasta for a stunning presentation. Nothing takes me back to the Italian coastal towns during the summertime like this recipe of squid ink pasta with a seafood sauce.

Ingredients of Squid Ink Pasta with Seafood and Chilli

  1. You need 150 g of dry or fresh squid ink pasta.
  2. It's 1/4 cup of rice bran oil.
  3. It's 4 cloves of garlic.
  4. You need 1 stalk of celery, finely chopped.
  5. Prepare 1 of carrot, finely chopped.
  6. Prepare 1/2 bunch of thyme.
  7. It's 375 ml of dry white wine.
  8. You need 1 kg of black mussels, stubbed, bearded.
  9. Prepare 2 of x 200 g cuttlefish or calamari, cleaned, tentacles reserved.
  10. Prepare 1/4 cup of extra virgin olive oil, plus extra to drizzle.
  11. Prepare 6 of large green prawns, peeled, cleaned, cut into 1 cm.
  12. You need 2 of red bird eye chillies, seeded, finely chopped.
  13. It's 2 tbs of chopped dill.

Squid Ink Pasta with Seafood and Chilli step by step

  1. Heat rice bran oil in a large saucepan over high heat. Bruise 2 garlic cloves and add to pan with celery, carrot, onion and thyme..
  2. Cook, stiring for 1 minute until fragrant, then add wine and bring to the boil..
  3. Add mussels, cover with a lid and cook for 3 minutes or until mussels open. Strain through a fine sieve, reserving 125 ml stock..
  4. Remove mussels meat from shells and set aside in a large bowl. Discard solids and shells..
  5. Finely chop remaining 2 cloves garlic and reserve..
  6. Cut cuttlefish in half lengthwise, then thinly slice. Halve tentacles..
  7. Heat extra virgin olive oil in a deep frying pan over medium heat. Add cuttlefish and prawns, and cook, stirring, for 1 minutes..
  8. Add chillies and reserved garlic, and cook for further minutes or until seafood is just cooked, then add mussels..
  9. Return pan to heat, add reserved stock and bring to a boil..
  10. Meanwhile cook pasta in a pan of boiling water. Drain..
  11. Add pasta, seafood mixture and dill to stock, then toss for 1 minutes on until warmed through and combined..
  12. Divide among plates and drizzle with extra virgin olive oil to serve..
  13. Enjoy.

Pasta Nera gets is black colour from the squid ink that is added to it, the one I am. Adding jet black squid ink to a fresh pasta dough gives it a striking, shimmering appearance with a slight hint of the sea in its flavour. Rosanna Marziale serves her squid ink pasta with mussels, calamari and a creamy mozzarella Chilli chicken pasta with red pesto sauce. by Paul Ainsworth. Black squid ink pasta is paired with shrimp and scallops in a light white wine sauce in this Halloween-inspired pasta dish. Add the lemon juice and butter and return the seafood to the skillet, mixing well.

Get Latest Recipe : HOME