Recipe: To Try At Home Squid Ink Pasta with Seafood and Chilli

Recipe: To Try At Home Squid Ink Pasta with Seafood and Chilli Delicious, fresh and tasty.

Squid Ink Pasta with Seafood and Chilli. Squid Ink Pasta with Seafood and Chilli I love seafood pasta and this recipe is our favourite. Here is how you achieve that. Squid Ink Pasta with Seafood and Chilli step by step.

Using a "Nero" or black pasta, made with squid ink, enhances this dish both visually and in terms of flavour.

Use any regular long pasta if you can't find the black variety.

For this recipe, we've used fettuccine, but any long, slender pasta made with squid ink - spaghetti.

You can have Squid Ink Pasta with Seafood and Chilli using 13 ingredients and 13 steps. Here is how you cook it.

Ingredients of Squid Ink Pasta with Seafood and Chilli

1. You need of dry or fresh squid ink pasta.

2. It’s of rice bran oil.

3. It’s of garlic.

4. Prepare of celery, finely chopped.

5. It’s of carrot, finely chopped.

6. Prepare of thyme.

7. You need of dry white wine.

8. You need of black mussels, stubbed, bearded.

9. It’s of x 200 g cuttlefish or calamari, cleaned, tentacles reserved.

10. You need of extra virgin olive oil, plus extra to drizzle.

11. It’s of large green prawns, peeled, cleaned, cut into 1 cm.

12. It’s of red bird eye chillies, seeded, finely chopped.

13. Prepare of chopped dill.

For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine.

Bring a large pan of salted water to the boil.

Heat the oil in a pan and fry the garlic, chilli and tomato for one minute.

Add the wine and cook until the sauce has reduced by half.

Squid Ink Pasta with Seafood and Chilli instructions

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.

Add the mussels and prawns and simmer gently in the.

Remove the scallops to the plate with the shrimp and add the garlic to the pan.

Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite.

Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood.

I made a simple sauce with cherry tomatoes, shrimp, basil, lemon and a pinch of red pepper flakes.