Name: Squid Ink Pasta With Spicy Parmesan And Prawn Sauce Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

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Vitamins & Minerals

This vibrant, full-of-flavour dish will definitely provide a talking point at your next dinner party. 

How to make Squid Ink Pasta With Spicy Parmesan And Prawn Sauce Recipe

Taste

Crawler

Italian

<p>This vibrant, full-of-flavour dish will definitely provide a talking point at your next dinner party. </p>

Butter

Cloves Garlic,  Minced

Small day old baguette,  thinly sliced

Mil lel parmesan cheese grated

Olive oil

Cloves garlic,  finely sliced

Small red chilli,  finely sliced

Tomato paste

Tomato sugo

Cherry tomatoes halved

Raw and peeled prawns

Flat leaf parsley,  roughly chopped

Zest and juice of lime

Dry squid ink fettuccini,  cooked per packet instructions

Extra flat leaf parsley,  roughly chopped

Lime wedges

To make the toasts, preheat oven to 200c. Place the butter and garlic into a small saucepan and gently heat to melt the butter and infuse with the garlic. Paint both sides of the baguette slices with the butter and place on a lined baking tray. Bake for 3-4 minutes then turn the slices over and sprinkle each with a bit of mil lel parmesan cheese grated. Bake for a further 3-4 minutes or until crispy and golden. 

step 1

To make the sauce, heat a large, heavy-based frypan on medium heat. Add the oil and allow to heat through. Add the garlic and chilli and cook for 2 minutes then add tomato paste and sugo and continue to cook for a further 3-4 minutes. Add the cherry tomatoes, prawns and parsley. Continue cooking until prawns have just cooked through. Remove the sauce from the heat and add the zest, juice and mil lel parmesan cheese grated. Stir through to combine all well. 

step 2

To serve, place the warm cooked pasta on a serving platter. Top with the sauce and serve with a sprinkle of parsley, lime wedges and extra mil lel parmesan cheese grated

step 3