squidink pasta with squid

squidink pasta with squid

squidink pasta with squid

made squidink pasta for homecooked dinner on 15.4.2020.^^

have not made squidink pasta for the longest time..

not so easy to have squidink…it’s like have to accumulate 20 squid to have enough ink for pasta lol! the flat cuttlefish has large ink sac and one cuttlefish suffice. but cuttlefish has tougher flesh and i don’t buy them generally…

prepare same base sauce with chicken stock and white wine-

just brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...

off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce

when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pasta. 🙂

c.h.e.f andy

Ingredients

• 200g spaghetti
• 1/2 bulb garlic cloves
• 2tbsp olive oil
• 1 large squid cut into rings
• 150ml chicken stock
• 50ml white wine

Directions

1. cook spaghetti one minute before al dente
2. brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce
3. when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

chorizo prawn spaghetti

chorizo prawn pasta

made chorizo prawns pasta for home dinner on 15.4.2020.^^

just brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce.

when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was absolutely delicious, smoky chorizo, very tasty stock infused, al dente pasta and succulent sweet prawns.

c.h.e.f andy

Ingredients

• 200g spaghetti
• 1/2 bulb garlic cloves
• 2tbsp olive oil
• 12 large prawns
• 2cm chorizo cut 10 thin slices
• 150ml chicken stock 50ml white wine

Directions

1. cook spaghetti one minute before al dente
2. brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, on fire and reduce to a very tasty sauce.
3. when serving bring sauce to boil, add prawns (seasoned with sea salt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!