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Squid Ink Pasta with Seafood and Chilli
Squid Ink Pasta with Seafood and Chilli

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We hope you got benefit from reading it, now let’s go back to squid ink pasta with seafood and chilli recipe. You can cook squid ink pasta with seafood and chilli using 13 ingredients and 13 steps. Here is how you cook that.

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