We love the jet black of this beautiful Squid Ink Spaghetti as the perfect backdrop to seared tender asparagus and fiery chilli. It is simple and quick to make and tastes delicious.
What is Squid Ink Spaghetti?
Squid Ink Spaghetti is pasta made form extracted ink sacs of squids and is used to color and flavor the pasta. The ink gives the pasta a jet-black color, making for a visually striking dish. Squid ink spaghetti is often served with seafood, like squid or shrimp, and can be topped with Parmesan cheese or other herbs. Our version pairs it with asparagus but you could also add grilled prawns on top.
About Mini Asparagus
Mini asparagus are young asparagus plants that are harvested before they reach maturity. They are typically thinner and more tender than full-sized asparagus, and have a more delicate flavor. They can be eaten cooked or raw and are often used in salads, sandwiches, and as a garnish. They can be grilled, sautéed, steamed or even roasted. They are a good source of vitamins, minerals and fibers, making them a healthy addition to a diet. Some people prefer mini asparagus to regular asparagus because they are less fibrous and more delicate in taste. They are also more delicate to cook than regular asparagus and should be handled with a little extra care. You can substitute out the mini asparagus with regular asparagus if you cannot find the mini version.
200g squid ink spaghetti (available at most delis and good supermarkets)
1 bunch of mini asparagus stems
1 clove of garlic, minced
3 tbsp Extra Virgin Olive Oil
1 teaspoon of dried chilli flakes, plus extra to serve
Shaved Parmesan cheese (to serve)
1 large dollop of Creme Fraiche (to serve)
Flat leaf parsley leaves (to serve)
- Cook spaghetti according to packet instructions, drain, toss in olive oil and set aside.
- Lightly fry minced garlic in olive oil until translucent (not brown), add in chilli and asparagus spears and sear until slightly golden and cooked through. Season with salt and pepper.
- Plate spaghetti and top with asparagus, drizzle with lemon juice and olive oil. Add large shavings of Parmesan cheese, a dollop of crime fraiche, extra chilli and parsley. Serve with extra lemon wedges. Enjoy!
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