Easiest Way to Make Perfect Squid Ink Pasta with Seafood and Chilli

Squid Ink Pasta with Seafood and Chilli. The squid ink is what gives the pasta it's gorgeous black color, it also gives it an amazing flavor. 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.

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

Ingredients of Squid Ink Pasta with Seafood and Chilli

1. It's 150 g of dry or fresh squid ink pasta.
2. Prepare 1/4 cup of rice bran oil.
3. It's 4 cloves of garlic.
4. It's 1 stalk of celery, finely chopped.
5. It's 1 of carrot, finely chopped.
6. It's 1/2 bunch of thyme.
7. You need 375 ml of dry white wine.
8. Prepare 1 kg of black mussels, stubbed, bearded.
9. You need 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. It's 2 tbs of chopped dill.

This special pasta is made from finest durum wheat with squid and cuttle fish ink added to give it the fascinating black appearance and a hint of flavour too. They loved them and couldn't believe what they were made of!! Actually really yummy with a faint taste of seafood that's easily covered up with. My recipe of #SquidInkPasta with seafood is made using Pasta Nera.

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.