Friday, 12 August 2011

Spaghetti al Nero di Seppia



Spaghetti al Nero di Seppia - Squid ink Spaghetti








Spaghetti al Nero di Seppia con Frutti del Mare


300g squid ink pasta
olive oil
12 scallops, seasoned with oil, salt and pepper
12 large prawns, seasoned with oil, salt and pepper
2 red chili peppers, seeded and chopped
3 cloves garlic, finely chopped
200ml stock
juice and zest from 1/2 lemon
1/2 cup tinned crushed tomatoes
Salt and black pepper






Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook to al dente.









No comments:

Post a Comment