If you love pasta, you must try squid ink spaghetti. It’s not fishy, it has a nutty flavour, and it looks great on a plate! - Jen
Serves 2 - 3
Salmon 4 oz (cut into 1” cubes)
Halibut 4 oz (cut into 1” cubes)
Prawns 6 to 8 (peeled and deveined)
½ cup White Wine
200g Squid Ink Spaghetti (Approx ½ of Package)
8 oz Can of Tomato Sauce
2 Cloves Garlic (minced)
½ Onion (finely diced)
1-2 Tbsp Basil (Dried)
1-2 Tbsp Parsley (chopped)
- In a medium sized pot, sauté the onion and garlic (2-3 mins) over medium heat. Stir occasionally and don’t burn the garlic.
- Next add the dried basil (sauté 1 min)
- Deglaze with the white wine and (cook for 1 min)
- Then add the can of Tomato sauce. Season with salt and pepper. Let the sauce simmer for 20 mins.
- Cook spaghetti in a large pot of salted boiling water (pasta takes 7-8 mins)
- Drain pasta well, toss lightly with olive oil and then reserve.
- Bring tomato sauce back up to a gentle boil, then add the salmon and halibut first. Let the fish cook in the sauce over medium low heat (3-4 mins).
- Next add the prawns to the sauce to cook them (2-3 mins)
- Serve spaghetti noodles on plate, and smother with tomato sauce. Make sure each portion has some salmon, halibut and prawns.
- Garnish the pasta dish with chopped parsley and grated parmesan cheese.
*Squid ink is extracted from the ocean squid and is added to pasta dough to give it the interesting black color. The ink gives the pasta a salty and somewhat sweet flavor.