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

Ingredients:

  • 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

Method:

To make the fresh pasta:

  1. Place the flour on a surface top and make a well in the centre.
  2. Crack the eggs into the well together with the squid ink and beat until all blackened.
  3. Little by little, add the flour into your egg mixture and mix until you form a dough.
  4. Then keep kneading till you achieve a smooth pasta dough.
  5. Place the dough in the fridge for a couple of hours before rolling out.
  6. Cut the dough in 3, and roll out each piece as thin as possible.
  7. Fold the pasta over itself a few times, and then cut it to your desired width.
  8. Sprinkle with flour and let the pasta rest on a kitchen towel while you prepare the rest of the ingredients.

To prepare the dish:

  1. Heat the olive oil in a frying pan over a medium to high heat.
  2. Finely chop the red onion and garlic before adding to the pan.
  3. After 2 minutes add the tomatoes to the pan and season well with salt, pepper and chili flakes.
  4. Once the tomatoes begin to disintegrate pour the white wine into the pan followed by the stock.
  5. Leave to simmer for 10 to 15 minutes before blitzing in a powerful blender.
  6. In the meantime, clean and prepare the fresh squid. Pull the tentacles away from the body and remove the quill from inside.
  7. Clean the body with cold water and slice to the same size as the pasta.
  8. 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).
  9. 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.
  10. Finally add the sugar snaps, squid and chopped parsley.

Wines to match with squid linguine:

Château-Fuissé, Pouilly-Fuissé Vieilles Vignes, Mâconnais, Burgundy 2010 

Buy it: £32.35 Gerrard Seel

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.

Buy it:

£11.99 Majestic Wine

$16.99 Beacon Wines & Spirits (New York)*

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.

Buy it:

£32.50 Majestic Wine

$41.59 Garnet Wines & Liquors (New York)

*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.

More food and wine content on Decanter.com:

Tandoor grilled monkfish

(Image credit: Credit Unknown)

Tandoor grilled monkfish with a wine to match – recipe

An alternative summer barbecue...

pavlova with wine, michel roux jr

Roux Jr's passion fruit pavlova.
(Image credit: Michel Roux Jr)

Passion fruit pavlova with wines to match – Michel Roux Jr

Impress your guests with minimal work...

Brownie Raspberry sorbet

(Image credit: Credit Unknown)

Brownie, raspberry sorbet and crème anglaise – recipe by Michel Roux Jr

White chocolate mousse

(Image credit: Credit Unknown)

White chocolate and mascarpone mousse – recipe by Michel Roux Jr

Michel Roux Jr
Michel Roux Jr
Columnist
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010 with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Michel was a judge and presenter on the BBC’s popular prime time show, MasterChef: The Professionals, and presented all series of ‘Great British Food Revival.’  Michel fronted BBC2’s ‘Food and Drink,’ in 2014 and presented a documentary on Escoffier, whose revolutionary approach to fine cuisine has inspired Michel and many others. In the same year, Michel went on a journey to create the perfect chocolate for the Le Gavroche Kitchen.  Filmed by the BBC, in Paris he discovered chocolatiers, Cacao Barry and their Or Noir Lab. In 2013, Michel launched his most recent cookbook, ‘The French Kitchen’.  Focusing on traditional French home cooking, this is the fifth solo cookery book from Michel. He is involved with the Roux Experience courses at the ‘Cactus Kitchens’ cookery school, with the Executive producer of Saturday Kitchen, Amanda Ross. Cactus Kitchens offers people the opportunity to learn to cook within small intimate groups from some of the UK’s finest chefs, on site above the Saturday Kitchen studios. Michel has fronted a brand new four-part Channel 4 series, ‘The Diner’, exploring the hurdles faced by people with disabilities and mental health issues when finding employment. Michel also recently presented a new program on his first ever project with the Disney Channel.  ‘First Class Chefs’ which launched in June 2015, is a show where kids aged 9-11 compete to showcase their restaurant skills.