Pasta in Squid Ink Sauce

Ingredients

  • salt & pepper
  • a small handful Italian flat-leaf parsley chopped finely
  • 20 grams butter cubed
  • 1 tbsp cream
  • 5 tbsp tomato pasta sauce
  • 200 ml chicken stock
  • 1 sachet (4 grams) squid ink (nero di seppia)
  • + 7 more ingredients
    • ½ stalk celery sliced thinly
    • ½ onion chopped finely
    • 1 medium squid cleaned & sliced thinly
    • 2 garlic cloves minced
    • 2 chilli padi (bird's eye chili) de-seeded and sliced thinly
    • ½ + 1 tbsp olive oil
    • 2 servings (about 120-150 grams) spaghetti or linguine

1. Cook pasta in a pot of salted boiling water, until al dente (I usually minus about 2-3 minutes from the packaging's recommended timing). Drain pasta. 2. Heat 1/2 tbsp olive oil in a saucepan, add chilli and garlic. Stir-fry for 30 seconds. Add squid, a tiny pinch of salt and stir-fry briefly ...

View full recipe at SpringPad

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