Black handkerchief pasta with cuttlefish, mussels, prawn and chilli. 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. This fabulous recipe for black handkerchief pasta with cuttlefish, mussels, prawns and chilli is courtesy of Lucio Galetto of Lucio's restaurant in Paddington. Lucio is one of Sydney's most charming hosts and his restaurant is filled with delicious smells, warmth and colour - and the walls are adorned with paintings by many well-known Australian artists.
You can cook Black handkerchief pasta with cuttlefish, mussels, prawn and chilli using 20 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Black handkerchief pasta with cuttlefish, mussels, prawn and chilli
- It’s of black pasta dough.
- It’s 280 g of strong white plain flour.
- Prepare 2 of eggs.
- It’s 25 g of squid ink.
- Prepare 1 pinch of salt.
- It’s of the sauce.
- It’s 1 of whole cuttlefish.
- Prepare 4 of large size prawns.
- Prepare 3 tbs of olive oil.
- Prepare 2 cloves of garlic, crushed.
- You need 1 of finely chopped celery stick.
- It’s 1 of finely chopped carrot.
- You need 1 of small red onion, finely chopped.
- It’s 1/2 bunch of thyme, leaves only.
- You need 600 ml of dry white wine.
- It’s 500 of g, scrubbed and de-bearded mussels.
- You need 3 tbs of extra virgin olive oil.
- Prepare 2 cloves of garlic, chopped.
- It’s 2 of birds eye chillies, de-seeded and chopped.
- You need 1/2 bunch of chervil, chopped.
See recipes for Black handkerchief pasta with cuttlefish, mussels, prawn and chilli too. Ingredients of Squid Ink Pasta with Seafood and Chilli. For pasta aficionados, it's hard to look past the fazzoletti neri ai frutti di mare: black handkerchief pasta with cuttlefish, mussels, prawns & chilli. The subtle squid ink pasta cradles fresh, sweet seafood with hints of chilli breaking through occasionally.
Black handkerchief pasta with cuttlefish, mussels, prawn and chilli step by step
Black Pasta Dough:.
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..
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..
The Sauce:.
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..
Remove the shells from the prawns, de-vein and chop, set aside..
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..
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..
To Assemble:.
Bring a large pot of water to the boil..
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..
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..
A quick to put together slightly spicy shrimp and pasta dish. I used lobster ravioli but any pasta would work.. Black handkerchief pasta with cuttlefish, mussels, prawn and chilli.. The black pepper and red chilli cuts through the freshness of the peas and tuna to make it good and zingy! Black handkerchief pasta with cuttlefish, mussels, prawn and chilli is something which I have loved my whole life.
