The flavour of squid ink linguine is easier to work with than I thought, so do not let it intimidate you. This recipe is delicious, easy to put together and definitely makes you look like a pro. The colors of this recipe makes it very visually appealing.
I combined this linguine with shrimp fried in butter and garlic. Now that is a match made in heaven 🙂
Feeds: 4 decently hungry people | Prep time: 10 mins | Cook time: 15 mins
Linguine and sauce:
250 gms squid ink linguine
1 clove garlic sliced
2 tbsp olive oil
1/2 tsp chilli flakes (alternative: paprika powder)
3 tbsp anchovies from a jar, chopped
2 tbsp olive oil
330 gms of cherry tomato puree
1/3rd jar of green and black olives chopped
pinch of sugar
salt to taste
large shrimps with shell (sliced on top to de-vein)
2 tbsp butter
1 clove garlic chopped
salt to taste
1. Use a deeper wok like cooking pot. Heat olive oil and fry sliced garlic till golden. Add tomato puree, chilli flakes, achovies, olives and cook for 10 mins. Set aside.
2. Boil linguine until al dente. Reserve 1/2 cup of the water when draining the pasta. Add this reserve pasta water, to the pasta and sauce and cook for 3 mins to get the sauce into the pasta.
3. Heat butter in a separate pan and fry chopped garlic until golden. Increase cooking heat a bit. Arrange shrimps with shell on top of this. Sprinkle salt on top. Flip shrimps over only when it turns a bit brown. Set aside.
4. Arrange pasta in a dish, place shrimps on top. Garnish with 2 leaves of basil.
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