MKR episode 19 recipe: Squid Ink Pasta with King Prawns

Prep time: 1 hour and 30 minutes

Cook time: 1 hour

Serves 4.

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Ingredients

250g fine salt

250g caster sugar

16 large prawns, peeled, cleaned

Squid ink pasta

300g plain flour

60g semolina flour

3 eggs

1 tsp squid ink

Tomato sauce

60ml olive oil

1 brown onion, finely chopped

4 garlic cloves, crushed

1 tsp chilli flakes

5 anchovy fillets, coarsely chopped

4 tbs tomato paste

125ml dry white wine

500g vine tomatoes, finely chopped

400g cherry tomatoes

½ fresh chopped basil

Method

1. To make squid ink pasta, pulse flours in a processor to combine. Add eggs and ink. Process to form a crumbly dough. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest.

2. To make tomato sauce, heat oil in a large deep frying pan over medium heat. Add onion and cook, stirring, for about 3 minutes or until soft and translucent but not browned. Stir in garlic and chilli flakes. Add anchovies and mash with a fork to break down. Stir in tomato paste and cook for 3 mins. Add wine and simmer until reduced by half. Add chopped tomatoes and bring to a boil. Add cherry tomatoes. Simmer, partially covered, for 30 minutes or until reduced and flavoursome. Season generously and stir in basil.

3. To cure prawns, combine the salt and sugar in a bowl. Add four of the prawns and toss to coat. Refrigerate for 10 minutes.

4. Remove prawns from curing mixture and rinse. Pat dry. Slice thinly. Refrigerate until required.

5. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a linguine cutter (or cut by hand). Place linguine on a lightly floured tray in a single layer (or hang) for 15 minutes, to dry a little before cooking.

6. Coarsely chop remaining prawns, add to tomato sauce and return to a simmer. Remove from heat and stand for 5 minutes to allow prawns to finish cooking with residual heat.

7. Cook pasta in a large saucepan of salted boiling water until just al dente. Drain and add to pan with sauce and prawns. Toss to coat.

8. Serve pasta and prawn sauce with cured prawns.