Squid ink pasta with seafood
The key to colouring pasta is "dyeing." The colour of the "dye" determines the colour of the pasta. Depending on the "dye", the pasta can be dyed in a variety of colours, the most common being green, red and black
Servings: 2 People
For fresh squid ink pasta：
- 200 g 00 pasta flour
- 2 Whole egg
- 10 g Squid ink
For seafood sauce：
- 1 tbsp Extra virgin olive oil
- 1 clove Garlic
- 1 tbsp Tomato puree
- 30 ml White wine
- 200 ml Water
- Heads and shell from prawns
For seafood topping：
- 100 g Fresh squid
- 8 Prawn
- 1 clove Garlic peeled
- 1 tsp Red chill
- 3 Olive chopped
- 5 Cherry tomato
- 2 tbsp Parsley
Make handmade squid ink pasta:
Prepare squid ink: it is recommended to buy ready-made squid ink, like this one bag:
If you buy fresh squid with ink, you can also take fresh squid ink. Then, according to the practice of the basic fresh pasta recipe, put the squid ink in the flour and knead it into a smooth ball (the dough moisture should be sensed during the process, additional flour / water may be added when kneading the dough).
Wrap it in plastic wrap and let it sit in the refrigerator. See detailed steps of making fresh pasta.
Fresh shrimp:1. Pull off the head of the shrimp and break the shrimp shell using your thumbs. You can keep the shell of the tip of the shrimp tail like we do. Don't discard the shells and heads that come out, and use them to make stock.
2. Pick out the shrimp digestive tract. You can use a knife to open the shrimp back first, so that it is easier to pick out the tract. You can also make a small incision at the tail end and pull out the tract from that end. The shrimp tract is the shrimp intestine, which can be seen on the shrimp back. Don't get confused with the black lines on the abdomen. The black line on the abdomen of the shrimp is commonly known as shrimp tendon, which is not dirty and does not need to be removed before cooking.
3. Rinse off with running water and absorb moisture with kitchen paper.
Squid: Cut the squid after washing the tube out, removing the outer membrane and removing the cartilage. Other ingredients: Peel and chop garlic; chop chilli; chop black olives; cut cherry tomatoes in half after washing and set aside.
To make the sauce:
Put 1 tablespoon of olive oil in the pot, add the shrimp head and shrimp shells and stir-fry for about 5 minutes. Reduce the heat to medium heat, add garlic and saute for 1 to 2 minutes, then add tomato paste and saute for a couple of minutes. Be careful not to burn the garlic, otherwise the stock will be bitter.
Add white wine and scrape the bottom of the pot and reduce by half. Add water, bring to a boil, cover and simmer for about 10 minutes. Use a hand blender / pour into the blender to break up the shrimp shells. Filter the shrimp shells through a fine sieve. The filtered stock is set aside.
Making seafood topping
On a medium low heat, add olive oil, add squid and fresh shrimp after oil is hot, stir fry for about 1 minute, add garlic, pepper and olives, and fry for another 1 minute until squid colour becomes white, and fresh shrimp orange. Add the stock (about 100 ml) from step 3, tomatoes and parsley, cook until boiling, reduce the heat and cover the pot to cook for 2 to 3 minutes until the tomatoes are soft. Taste and season with salt and black pepper if needed.
At the same time, you can start boiling a pot of water for cooking pasta. Remember to season with salt.
The operation is very simple, just roll the pasta with a fork and place it on the plate. Finally, spread the seafood, drizzle the sauce, and garnish with parsley.
Calories: 591kcal | Carbohydrates: 81g | Protein: 29g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 360mg | Sodium: 401mg | Potassium: 560mg | Fiber: 5g | Sugar: 2g