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Black handkerchief pasta with cuttlefish, mussels, prawn and chilli
Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

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We hope you got benefit from reading it, now let’s go back to black handkerchief pasta with cuttlefish, mussels, prawn and chilli recipe. You can cook black handkerchief pasta with cuttlefish, mussels, prawn and chilli using 20 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli:
  1. Get black pasta dough
  2. You need 280 g strong white plain flour
  3. Take 2 eggs
  4. You need 25 g squid ink
  5. Get 1 pinch salt
  6. Use the sauce
  7. Prepare 1 whole cuttlefish
  8. Use 4 large size prawns
  9. Use 3 tbs olive oil
  10. Get 2 cloves garlic, crushed
  11. Prepare 1 finely chopped celery stick
  12. Take 1 finely chopped carrot
  13. Get 1 small red onion, finely chopped
  14. Prepare 1/2 bunch thyme, leaves only
  15. Take 600 ml dry white wine
  16. Prepare 500 g, scrubbed and de-bearded mussels
  17. Use 3 tbs extra virgin olive oil
  18. Provide 2 cloves garlic, chopped
  19. Take 2 birds eye chillies, de-seeded and chopped
  20. You need 1/2 bunch chervil, chopped
Instructions to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli:
  1. Black Pasta Dough:
  2. Make a well in the middle of the flour, add salt and in a separate bowl add squid ink to eggs and whisk. Add egg mix to flour and begin to combine working from the outer edge to the middle until dough has formed. Knead for 5 minutes then cover and rest for 20 minutes.
  3. After dough has rested set your pasta machine to the thickest setting and begin putting your dough through, gradually lowering the settings to achieve a thin sheet of pasta. - (You may need to dust with flour every 2nd or 3rd roll though to help the sheet not to stick.) - When you have a very thin sheet of pasta, cut the sheets 8cm by 8cm and in portion groups of 8 squares per person. Set aside.
  4. The Sauce:
  5. Clean the cuttlefish by removing the hard cuttlebone found inside the body along with any other organs. Trim the tentacles and chop, set aside. Remove the skin from the cuttlefish and slice thinly then add to tentacles.
  6. Remove the shells from the prawns, de-vein and chop, set aside.
  7. In a heavy base pot heat the cottonseed oil and add the 2 cloves of crushed garlic then add the chopped celery, carrot, onion and thyme, add the wine and cook for 3 mins then add mussels, cover and steam for 3-4 mins or until mussels have opened.
  8. Remove from the heat and take the mussels out, strain liquid and reserve for later. Remove mussel meat from the shell, chop and set aside.
  9. To Assemble:
  10. Bring a large pot of water to the boil.
  11. Warm a pan and add the extra virgin oil, do not heat to smoking point. Lightly poach cuttlefish and prawns in oil then quickly add garlic and chilli, cook for a further minute and remove seafood and oil to awaiting bowl. Return pan to heat and turn up gas, add about 80ml of mussel stock and begin to put pasta in the boiling water one at a time stirring when you finish.
  12. Cook pasta for one minute then remove and add to the pan, (you may need to add a little of the pasta water if your stock has reduced to far) add seafood and oil mix and begin to emulsify the oil and stock by tossing the pasta in the pan, check your seasoning and finish with chopped chervil, plate and serve.

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