Ink pasta with prawns

Serves 4
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Indy Lifestyle Online


The ink the cuttlefish fires to repel attacking predators is used to turn pasta black and give it a faintly fishy taste. Frozen raw prawns are always a good standby. Tiger prawns, the ones usually found in supermarkets, come peeled or unpeeled. They don't take long to defrost in cold water and are normally frozen individually so you can take out as many as you need.

Allow 60-80g ink pasta per person as a starter
100ml olive oil
2 large shallots, peeled and finely chopped
3 garlic cloves, peeled and crushed
16 medium-sized tiger, prawns, peeled, de-veined and halved lengthways
3tsp tomato purée
100ml water
2tbsp chopped parsley
60g butter

Heat the olive oil in a thick-bottomed pan and fry the shallots, garlic and prawns for a minute. Add the tomato purée and water and bring to the boil. Cook on a high heat for a minute or so until the sauce has reduced by half and thickened. Meanwhile put a pan of salted water on to boil and cook and drain the pasta. Heat the olive oil in a thick-bottomed pan and fry the shallots, garlic and prawns for a minute. Add the tomato purée and water and bring to the boil. Cook on a high heat for a minute or so until the sauce has reduced by half and thickened. Meanwhile put a pan of salted water on to boil and cook and drain the pasta.

Add the butter and parsley to the sauce, stir well and toss the sauce in with the cooked pasta. Add the butter and parsley to the sauce, stir well and toss the sauce in with the cooked pasta.

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