We’ve had a few customers eye our amazing squid ink spaghetti from L’Abruzzese with curiosity, but are unsure how to use it or how it tastes, so I thought I’d lead by example and try out a recipe. This has been adapted from a nice “shrimp” recipe you can find here. Their picture’s a wee bit smarter than mine, but you get the idea…
Squid Ink Past With Prawns and Cherry Tomatoes – serves 2
Ingredients
250g L’Abbruzzese Squid Ink Spaghetti
250g of prawn meat
Small punnet (200g) of cherry tomatoes
2 tablespoons of olive oil
5-6 cloves of garlic, finely sliced
2 tablespoons of tomato paste
A good glug of white wine (about 80-100ml)
Chilli flakes (to taste, I put in about a teaspoon)
The juice and zest of a lemon
2 tablespoons of butter
Fresh parsley, chopped
Method
- Bring a large pan of salted water to the boil.
- While the water is heating up, heat the oil in a large fry pan or wok (medium to high heat) and add the garlic. Fry for a minute or so until golden, being careful not to burn the garlic.
- Add the tomato paste and fry for a further minute or so, then add the cherry tomatoes, wine, and chilli flakes and season with salt and freshly ground pepper.
- While you reduce the sauce, add the squid ink spaghetti to the boiling water (7 minutes is perfect for al dente).
- Reduce the sauce for 3-4 minutes, stirring frequently, then throw in the prawns and stir through, cooking for another 3-4 minutes.
- Drain the pasta, keeping back about half a cup of the water from the pan.
- Add the pasta, butter, lemon zest and juice and half the pasta water to the prawn sauce and stir through for another 2 minutes. If a little dry, add some more of the pasta water.
- Remove from heat and serve, garnishing with some chopped parsley.
Enjoy with a glass of Kilikanoon Riesling (available at the Summer Hill Wine shop).
