If you’re looking to incorporate some more seafood into your diet, then this is the recipe for you. Made with thin strips of squid and a herb crumb for added texture, this well balanced pasta dish will soon become a weeknight favourite. Use your regular favourite long pasta to make this recipe even more convenient.
Ingredients
Method
Heat half oil in a large heavy-based frying pan over medium heat. Add garlic and sobrasada and cook, breaking up any lumps with a fork until fragrant (3 minutes). Add wine, stock, and bring to a simmer (6 minutes). Add tomatoes and vino cotto, reduce heat to low and cook until reduced and slightly thickened (4 minutes).
Cook pasta in salted boiling water until al dente (6-8 minutes). Drain, add pasta to sauce, season to taste and toss to combine.
Meanwhile, heat remaining oil in a large frying pan over high heat. Add squid, season to taste and cook until just golden (3-4 minutes). Remove with tongs and set aside; return pan to heat.
For crumb, add fennel seeds, peppercorn and pine nuts to same pan and cook, stirring occasionally until golden (1 minute). Take off heat, add chilli, oregano and parsley; season to taste and toss to combine. Divide pasta and serve scattered with crumbs and amaranth.
Sobrasada, a spreadable salami, is available at delicatessens. Squid-ink spaghetti is available at select grocers.
Notes
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