Squid Ink Pasta with Spot Prawns, Tomatoes, & Chilies

Loris at Zara’s Deli can hardly keep his house-made squid ink pasta in stock. In recent months, he’s noticed a real trend and people are snatching it up as fast as he can make it – if you’re lucky you might even catch him in the process as his pasta maker is on display in-store, right behind the glass. Once a week, he’ll whip up a batch using squid ink imported from Italy combined with semolina flour. He’s careful to leave this variety to last, however, otherwise all his fresh pasta would come out black! With its striking colour squid ink pasta makes for a beautiful dish, but it’s best when paired with lighter ingredients so as not to overpower the pasta’s subtle flavour. Continuing with the seafood theme, spot prawns complement it nicely. Tossed with fresh cherry tomatoes, a little white wine, garlic, and chilies, it’s a simple combination of fresh, quality ingredients with big impact.
 

Ingredients: 
300 grams fresh squid ink pasta
2 tbsp extra virgin olive oil
Handful of cherry tomatoes
1 lb spot prawns (shells removed and rinsed)
2 cloves garlic, peeled and minced
1/2 cup dry white wine
1/2 tsp chili flakes
1 tsp oregano
Salt to taste
2 tbsp parmesan cheese, grated
Handful of croutons (optional)
Instructions: 

Serves 2

Bring a pot of salted water to a boil. Cook the pasta for 2-3 minutes.

In the meantime, heat a frying pan over high heat and add your olive oil. Add your tomatoes and fry 2-3 minutes until blistered.

Turn down to medium and add the spot prawns and garlic. Toss and fry for 1 minute, then add your white wine and reduce by half.

Add the pasta (along with 1/2 tbsp of the pasta water) and toss with the chili flakes, oregano, and salt to taste.

If using croutons, smash with a rolling pin to a small crumble. Divide the pasta between 2 plates and top with parmesan and crouton crumbs.
 

Wine Pairing

Pierre at Liberty Wine Merchants recommends: Les Vergers 2014 Muscadet Sèvre et Maine Sur Lie
From the Sèvre et Maine region in France, this Muscadet is an easy-going springtime wine. “Sur Lie” indicates that the wine spent more time aging on its lees or sediment, adding to its nuanced flavour. Bright, fruity, but still very light, Les Vergers’ Muscadet makes for a pleasing aperitif and pairs well with seafood - particularly shellfish. $19.99 per bottle

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