Squid Ink Pasta with Prawns

Photo of a large prawn being held up by a fork with black squid ink pasta twisted around it, held above a pretty flowery Pip Studio bowl

Squid Ink Pasta with Prawns

Maria Bravo

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Course Appetizer, Main Course

Cuisine Spanish

Servings people, scalable

Ingredients

155 g squid ink pasta this is for 2 people, remember you can double these ingredients or triple etc
3 tablespoon extra virgin olive oil
3 cloves garlic (chunky, use more garlic cloves if they're small) peeled and chopped
75 g raw king prawns or prawns of your choice, they can be frozen
1 teaspoon sea salt you may need more to suit your taste. Pink Himalayan salt is lovely too
Black pepper to taste

Instructions

Cook the pasta as per pack instructions.
155 g squid ink pasta
While the pasta cooks. Heat the 3 tablespoon extra virgin olive oil and the garlic over a low heat in a pan that can hold the cooked pasta too as you'll be adding the pasta to this pot. Take care that the garlic doesn’t burn, stir every once in a while.
3 tablespoon extra virgin olive oil, 3 cloves garlic (chunky, use more garlic cloves if they're small)
Once it’s hot and the garlic is looking golden, add the prawns, season with the and the black pepper. Turn the heat up slightly. Not too much as you don’t want the garlic to burn. Stir regularly but mind the prawns as you don’t want them to come apart, shaking the pot a bit from side to side (gently so to be careful with the hot oil) works well too for moving the prawns around.
75 g raw king prawns, 1 teaspoon sea salt, Black pepper
Once the prawns are cooked just add the pasta toss it all well. Adjust the seasoning if necessary. Enjoy with a lovely drink, what will you choose?

Keyword Pasta, prawns, squid ink

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