Name: Chilli squid-ink spaghetti
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6
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; Crumb; 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

Chilli squid-ink spaghetti

If you're not a fan of squid, you can easily substitute prawns or firm white fish for a similar texture and flavour.

Serves 4 - 6

Prep

15M

Cook

15M

Total

30M

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

Crumb

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

Method

1.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).

2.Cook pasta in salted boiling water until al dente (6-8 minutes). Drain, add pasta to sauce, season to taste and toss to combine.

3.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.

4.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.