How to Make Speedy Squid Ink Pasta with Seafood and Chilli

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We hope you got insight from reading it, now let's go back to squid ink pasta with seafood and chilli recipe. To cook squid ink pasta with seafood and chilli you need 13 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Squid Ink Pasta with Seafood and Chilli:

1. Provide 150 g of dry or fresh squid ink pasta.
2. Get 1/4 cup of rice bran oil.
3. Get 4 cloves of garlic.
4. Prepare 1 stalk of celery, finely chopped.
5. Provide 1 of carrot, finely chopped.
6. Use 1/2 bunch of thyme.
7. Prepare 375 ml of dry white wine.
8. Take 1 kg of black mussels, stubbed, bearded.
9. Prepare 2 of x 200 g cuttlefish or calamari, cleaned, tentacles reserved.
10. Get 1/4 cup of extra virgin olive oil, plus extra to drizzle.
11. Take 6 of large green prawns, peeled, cleaned, cut into 1 cm.
12. You need 2 of red bird eye chillies, seeded, finely chopped.
13. Use 2 tbs of chopped dill.

Steps to make Squid Ink Pasta with Seafood and Chilli:

1. Heat rice bran oil in a large saucepan over high heat. Bruise 2 garlic cloves and add to pan with celery, carrot, onion and thyme..
2. Cook, stiring for 1 minute until fragrant, then add wine and bring to the boil..
3. Add mussels, cover with a lid and cook for 3 minutes or until mussels open. Strain through a fine sieve, reserving 125 ml stock..
4. Remove mussels meat from shells and set aside in a large bowl. Discard solids and shells..
5. Finely chop remaining 2 cloves garlic and reserve..
6. Cut cuttlefish in half lengthwise, then thinly slice. Halve tentacles..
7. Heat extra virgin olive oil in a deep frying pan over medium heat. Add cuttlefish and prawns, and cook, stirring, for 1 minutes..
8. Add chillies and reserved garlic, and cook for further minutes or until seafood is just cooked, then add mussels..
9. Return pan to heat, add reserved stock and bring to a boil..
10. Meanwhile cook pasta in a pan of boiling water. Drain..
11. Add pasta, seafood mixture and dill to stock, then toss for 1 minutes on until warmed through and combined..
12. Divide among plates and drizzle with extra virgin olive oil to serve..
13. Enjoy.

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