Fast Recipes

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.

By Jessica Brook
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
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Photo: Chris Court
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.

Notes

Sobrasada, a spreadable salami, is available at delicatessens. Squid-ink spaghetti is available at select grocers.

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  • undefined: Jessica Brook