Recipe: Yummy Squid Ink Pasta with Seafood and Chilli

Squid Ink Pasta with Seafood and Chilli. Squid Ink Pasta with Seafood and Chilli. For the squid ink pasta, whisk the egg yolks, whole eggs and squid ink in a bowl to combine. Place the flour in a food processor and, with the motor running For the crab and chilli topping, heat a frying pan over a medium heat and add the oil.

Squid Ink Pasta with Seafood and Chilli step by step. Heat rice bran oil in a large saucepan over high heat. Dark pleasures await: your tastebuds will find the bright side in the delicate flavours of this squid-ink pasta dish. You can cook 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. Prepare 150 g of dry or fresh squid ink pasta.
2. You need 1/4 cup of rice bran oil.
3. Prepare 4 cloves of garlic.
4. Prepare 1 stalk of celery, finely chopped.
5. You need 1 of carrot, finely chopped.
6. It’s 1/2 bunch of thyme.
7. Prepare 375 ml of dry white wine.
8. Prepare 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. You need 6 of large green prawns, peeled, cleaned, cut into 1 cm.
12. It’s 2 of red bird eye chillies, seeded, finely chopped.
13. Prepare 2 tbs of chopped dill.

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. 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.

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.

Add the wine and cook until the sauce has reduced by half. Add the mussels and prawns and simmer gently in the. Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking.