Squid Ink Spaghetti with Prawns & Scallops

Serves: 2
Ingredients:Squid Ink and Prawns
  • 300g fresh squid ink Spaghetti
  • 100g fresh prawns
  • 100g fresh scallops
  • 50g butter
  • Clove of garlic minced
  • A scatter of chilli flakes optional
  • ¼ cup white wine
  • ¼ cup cream
  • ¼ cup water (or fish stock if you have it)
  • 2 tablespoons chopped dill
  • Finely grated zest of 1 lemon
  • Fresh dill fronds & lemon slices to serve
  • Put large pot of water on to boil for the Pasta, when it comes to the boil add a handful of salt
  • Heat butter in medium size pan and when sizzling add prawns & scallops, garlic, and chilli flakes if desired.  Sear the seafood quickly until caramelised & golden, about a minute each side.  Remove from pan, set aside & cover with foil.
  • Turn the pan to low and add wine to deglaze, simmer for a minute or two and then add cream and lemon zest.  Simmer until reduced by half, lastly add the chopped dill
  • Add squid ink spaghetti to the large pot of boiling salted water, bring back to boil & cook for 2-3 minutes.  Drain & add to the sauce in the pan and stir gently to combine.
  • Serve the pasta and sauce onto plates and top with the prawns & scallops.  Top off with dill fronds and a slice of lemon.


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