Pete Goffe-Wood

Sautéed Squid, Ink Pasta, Tomato, Parsley, Lemon and Garlic.

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Description

Think Summer time, on the veranda, family and friends…. and fresh, yummy pasta…

Ingredients

600g calamari
6 tomatoes, blanched, peeled and roughly chopped
2 cloves garlic
20g flat parsley
Juice of 2 lemons
100g unsalted butter
PASTA
600g flour
6 eggs
2 sachets squid ink

Directions

1
Crush the garlic and roughly chop the parsley.
2
Add both of the ingredients to the butter and beat until evenly incorporated.
3
Heat a frying pan on the stove, add a little oil – when the oil begins to smoke throw in the calamari. As soon as the calamari begins to colour add the chopped tomatoes.
4
When the tomatoes begin to break down and disintegrate add the parsley and garlic butter.
5
When the butter has melted and been incorporated into the sauce remove the pan from the heat, add the lemon juice and adjust the seasoning.
6
Cook the pasta squares in furiously boiling salted water, drain and add to the sauce.Combine all of the ingredients and work into an elastic ball. Roll out into thin sheets and cut into large squares.