Marco Zanier Squid Ink Tagliolini
Unit Size: 250g
Outer Qty: 12
Handmade thin flat ribbons of pasta with natural squid ink. Light delicate pasta that compliments seafood, fish or fresh herbs, grated cheese and infused olive oils.
SQUID INK TAGLIOLINI WITH PRAWNS & FRESH HERBS
- 3 tablespoons Italian parsley
- 2 spring onions, finely diced
- 1 tablespoon fresh mint
- 1 tablespoon fresh basil
- 1 tablespoon capers, rinsed
- 3 anchovies, rinsed
- 2 tablespoons extra virgin olive oil
- 250g Squid Ink Tagliolini
- 14 cooked peeled prawns, shells removed
- 1 small mild fresh red chilli, deseeded and finely sliced
- a squeeze of lemon juice
- salt and freshly ground black pepper
Bring a large pot of salted water to a rolling boil.
Set aside 1 tablespoon parsley and 2 tablespoons of the sliced green parts of the spring onion to use for garnish.
Place the remaining parsley and spring onion in a small food processor or blender. Add the mint, basil, capers and anchovies and blend until the mixture is well combined and finely chopped. Slowly add the olive oil to give a sauce consistency. Season to taste and set aside.
Once the water is boiling, add the pasta and cook according to the packet instructions or until al dente - tender but with some bite. Drain.
Transfer the drained pasta to a bowl and add the herb sauce, prawns, chilli and lemon juice to taste. Toss well then transfer to serving dishes.
Garnish with the reserved parsley and sliced spring onions, sprinkle generously with freshly ground black pepper and serve.