Napier Quarter’s squid-ink spaghetti with cuttlefish, green pea and chilli

[KarenDeel]

Hey everyone! Check out this mouthwatering recipe for Napier Quarter’s Squid-Ink Spaghetti with Cuttlefish, Green Pea, and Chilli! It's a flavor explosion you won't want to miss—creamy pasta, tender cuttlefish, and a hint of heat from the chilli. Perfect for impressing guests or treating yourself to a fancy homemade dinner! Give it a try and get ready to indulge in every delicious bite!



Napier Quarter’s Squid-Ink Spaghetti with Cuttlefish, Green Pea, and Chilli

Ingredients:

• 18 unpeeled garlic cloves
• 250 ml (1 cup) olive oil
• 7 small cuttlefish (1kg), with tentacles, cleaned, cut into 5mm-wide strips
• 3 birdseye chillies, halved, seeds removed, thinly sliced lengthways
• 100 ml dry white wine
• 150 gm fresh peas (about 320gm unpodded)
• ¼ cup flat-leaf parsley, coarsely chopped
• Juice of 2 lemons
• ¼ bunch bronze fennel (see note), to serve

Pasta Dough:

• 500 gm (3⅓ cups) plain flour
• 4 eggs
• 1 egg yolk
• 30 gm squid ink (see note)

Method:

1. Prepare Pasta Dough: Mix flour and salt in a mixer. Add remaining ingredients and mix until a dough forms. If it's too stiff, add a bit of water. Knead until smooth, cover, and refrigerate for 1 hour. Divide into 6 pieces, roll through a pasta machine, then cut into spaghetti.
2. Cook Garlic: Cook unpeeled garlic in olive oil until very tender. Drain, squeeze out garlic, and reserve oil.
3. Sauté Cuttlefish: Heat garlic oil in a saucepan. Add cuttlefish, chilli, wine, and garlic. Sauté until just cooked.
4. Cook Pasta and Peas: Cook spaghetti and peas until al dente. Drain, reserving some water. Add to cuttlefish mixture, along with parsley, lemon juice, and reserved pasta water. Toss to combine.
5. Serve: Drizzle with garlic oil and top with bronze fennel.

Enjoy your delicious squid-ink spaghetti!

 

[eihra520]

Wow, this looks like a restaurant-worthy dish! The creamy pasta, tender cuttlefish, and pop of spice from the chilli sounds like a flavor explosion in every bite ..This recipe seems a little more advanced, but perfect for those who want to challenge themselves in the kitchen

 

[Stark]

Hey everyone! Check out this mouthwatering recipe for Napier Quarter’s Squid-Ink Spaghetti with Cuttlefish, Green Pea, and Chilli! It's a flavor explosion you won't want to miss—creamy pasta, tender cuttlefish, and a hint of heat from the chilli. Perfect for impressing guests or treating yourself to a fancy homemade dinner! Give it a try and get ready to indulge in every delicious bite!



Napier Quarter’s Squid-Ink Spaghetti with Cuttlefish, Green Pea, and Chilli

View attachment 2522

Ingredients:

• 18 unpeeled garlic cloves
• 250 ml (1 cup) olive oil
• 7 small cuttlefish (1kg), with tentacles, cleaned, cut into 5mm-wide strips
• 3 birdseye chillies, halved, seeds removed, thinly sliced lengthways
• 100 ml dry white wine
• 150 gm fresh peas (about 320gm unpodded)
• ¼ cup flat-leaf parsley, coarsely chopped
• Juice of 2 lemons
• ¼ bunch bronze fennel (see note), to serve

Pasta Dough:

• 500 gm (3⅓ cups) plain flour
• 4 eggs
• 1 egg yolk
• 30 gm squid ink (see note)

Method:

1. Prepare Pasta Dough: Mix flour and salt in a mixer. Add remaining ingredients and mix until a dough forms. If it's too stiff, add a bit of water. Knead until smooth, cover, and refrigerate for 1 hour. Divide into 6 pieces, roll through a pasta machine, then cut into spaghetti.
2. Cook Garlic: Cook unpeeled garlic in olive oil until very tender. Drain, squeeze out garlic, and reserve oil.
3. Sauté Cuttlefish: Heat garlic oil in a saucepan. Add cuttlefish, chilli, wine, and garlic. Sauté until just cooked.
4. Cook Pasta and Peas: Cook spaghetti and peas until al dente. Drain, reserving some water. Add to cuttlefish mixture, along with parsley, lemon juice, and reserved pasta water. Toss to combine.
5. Serve: Drizzle with garlic oil and top with bronze fennel.

Enjoy your delicious squid-ink spaghetti!

This Napier Quarter's squid-ink spaghetti with cuttlefish, green pea, and chili recipe looks incredible! I love the bold flavors of squid ink pasta paired with tender cuttlefish and the kick of chili. Definitely going to give this a try for my next dinner party. Thanks for sharing!

 

[KarenDeel]

Wow, this looks like a restaurant-worthy dish! The creamy pasta, tender cuttlefish, and pop of spice from the chilli sounds like a flavor explosion in every bite ..This recipe seems a little more advanced, but perfect for those who want to challenge themselves in the kitchen

Thank you so much for your kind words! I'm thrilled you enjoyed the dish. It's definitely a bit of a challenge, but I promise the flavor explosion is worth it! Your support means a lot to me. Happy cooking!