A light and tasty seafood dish that's perfect for late summer evenings. And this recipe also includes three wines to match the food...
Squid ink linguine with pan fried squid, sugar snaps and salsa, by Michel Roux Jr
- 250g squid
- A handful of sliced sugar snaps
- 1 tbsp chopped flat parsley
- Salt, pepper and chilli flakes
To prepare the squid ink linguine:
- 300g flour (00)
- 3 large egg
- 2 tbsps squid ink
- 1 tsp fine salt
To prepare the salsa:
- 4 chopped tomatoes
- 1 red onion
- 1 garlic clove
- 2 tbsps white wine
- 200ml fish stock
- 1 tbsp olive oil
To make the fresh pasta:
- Place the flour on a surface top and make a well in the centre.
- Crack the eggs into the well together with the squid ink and beat until all blackened.
- Little by little, add the flour into your egg mixture and mix until you form a dough.
- Then keep kneading till you achieve a smooth pasta dough.
- Place the dough in the fridge for a couple of hours before rolling out.
- Cut the dough in 3, and roll out each piece as thin as possible.
- Fold the pasta over itself a few times, and then cut it to your desired width.
- Sprinkle with flour and let the pasta rest on a kitchen towel while you prepare the rest of the ingredients.
To prepare the dish:
- Heat the olive oil in a frying pan over a medium to high heat.
- Finely chop the red onion and garlic before adding to the pan.
- After 2 minutes add the tomatoes to the pan and season well with salt, pepper and chili flakes.
- Once the tomatoes begin to disintegrate pour the white wine into the pan followed by the stock.
- Leave to simmer for 10 to 15 minutes before blitzing in a powerful blender.
- In the meantime, clean and prepare the fresh squid. Pull the tentacles away from the body and remove the quill from inside.
- Clean the body with cold water and slice to the same size as the pasta.
- Season with salt and pepper before pan frying over a high heat (be careful not to overcook, otherwise the flesh will harden and become chewy).
- Bring a large pot of salted water to the boil and cook the fresh pasta for 1 to 2 minutes. Strain off and place the pasta into the salsa.
- Finally add the sugar snaps, squid and chopped parsley.
Wines to match with squid linguine:
Château-Fuissé, Pouilly-Fuissé Vieilles Vignes, Mâconnais, Burgundy 2010
Saint Claire Estate, Selection Pinot Noir, Marlborough, New Zealand 2014
With tangy cranberries, blackcurrant and dark cherry, this is a perfect match for strongly-flavoured fish. Despite the depth in flavour, this red remains light with hints of oak and vanilla.
Domaines Ott, Château Romassan, Bandol, Provence rosé 2015
A complex and extremely discreet Provence rosé, this offers dry tastes of redcurrant and citrus, accompanied by herbs and spices. These bold yet unobtrusive flavours really brings out the saltiness of seafood and will make a fine companion to this dish.
*Vintage may vary
Why these wines?
This dish calls for a well balanced and fruity Burgundian Chardonnay. Head to the Mâconnais for some great examples that won’t break the bank.
Pairing red wine with shellfish can be a little tricky. So, for those who really appreciate a glass of red during their meal; I suggest something a little lighter with fine tannins, nonetheless packed with juicy cranberry flavours. This New Zealand Pinot Noir delivers all this at a very reasonable price.
In-between the ink used in the pasta dough and the pan fried squid, this recipe really delivers a pleasant hint of the ocean saltiness. Hence, the choice of a southern French rosé to accompany it. This Bandol wine is filled with fresh berry aromas and a hint of spice. Although a little pricey for a rosé, this pairing really works.
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