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Tuesday, January 14, 2020

Squid Ink Pasta

There is a new supermarket in town. At Turf City where Giant Hypermart used to be, it is now taken over by Hao. Sounds Chinese? But the 'world food' is anything but Chinese. Some brands are foreign and I had fun going over all the products. I had to be held back from carting more squid ink pasta than I can stomach.

The wine sauce tastes great with the complex seafood and bacon flavor. In fact this is a sure-win kitchen sink pasta that anyone can do. The secret is to caramelise the garlic and deglaze the pan with wine.

What a way to start the week!

For 2

Butter (20g) + Olive oil (generous amount)
3 cloves of garlic, diced
1 shallot, sliced
1 handful of smoked bacon, diced
1 tub of mini brown inoki mushrooms
prawns, octopus, mussels (1/2 cup each)
5 mini peppers, diced
1 handful of cherry tomatoes
3/4 cup Shiraz to deglaze
Chopped fresh red chillies (garnish)

Cook pasta according to instructions.
While pasta is cooking, heat butter and olive oil.
Saute garlic, shallots and bacon until garlic is caramelised.
Add inoki. Saute.
Add seafood. Toss until seafood is just cooked.
In the same pot, add a dash of olive oil.
Sear peppers.
Toss in tomatoes. Immediately at wine to deglaze.
Remove the pan from the stove.
Add the reserved cooked ingredients.
Add the pasta.
Toss to coat evenly.
Serve pasta.
Garnish with chillies.

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