chilli squid ink spaghetti
yummy
Popular Recipes
Chilli squid-ink spaghetti
If you’re looking to incorporate some more seafood into your diet, then this is the recipe for you. Made with thin strips of squid and a herb crumb for added texture, this well balanced pasta dish will soon become a weeknight favourite. Use your regular favourite long pasta to make this recipe even more convenient.
Ingredients
- 80 ml (⅓ cup) extra-virgin olive oil
- 2 garlic cloves, crushed
- 270 gm sobrasada (or soft, cresh chorizo removed from casing; see note)
- 125 ml (½ cup) red wine
- 180 ml (¾ cup) fish stock
- 400 gm canned crushed tomatoes
- 2 tbsp vino cotto
- 400 gm squid-ink spaghetti
- 400 gm squid, cleaned and thinly sliced
- Baby amaranth leaves, to serve
- 1 tsp each fennel seeds and mixed dried peppercorns, crushed
- 40 gm (1/4 cup) pine nuts, coarsely chopped
- ½ tsp dried chilli flakes
- ½ tsp each dried oregano and parsley
Direction
- Heat half oil in a large heavy-based frying pan over medium heat. Add garlic and sobrasada and cook, breaking up any lumps with a fork until fragrant (3 minutes). Add wine, stock, and bring to a simmer (6 minutes). Add tomatoes and vino cotto, reduce heat to low and cook until reduced and slightly thickened (4 minutes).
- Cook pasta in salted boiling water until al dente (6-8 minutes). Drain, add pasta to sauce, season to taste and toss to combine.Meanwhile, heat remaining oil in a large frying pan over high heat. Add squid, season to taste and cook until just golden (3-4 minutes). Remove with tongs and set aside; return pan to heat.
- For crumb, add fennel seeds, peppercorn and pine nuts to same pan and cook, stirring occasionally until golden (1 minute). Take off heat, add chilli, oregano and parsley; season to taste and toss to combine. Divide pasta and serve scattered with crumbs and amaranth.