Ingredients:

  • 2 cups all-purpose flour, plus extra for dusting
  • 3 large eggs
  • 2 tablespoons squid ink
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 300g mixed seafood (e.g. shrimp, calamari)
  • 1/2 cup white wine
  • 1 cup cherry tomatoes, halved
  • Fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. In a large mixing bowl, combine flour and salt.
  2. Create a well in the centre, adding eggs and squid ink.
  3. Mix with a fork until combined, then knead until smooth. Cover and let rest for 30 minutes.
  4. Roll out dough thinly on a floured surface or using a pasta machine.
  5. Cut into desired shape (tagliatelle or fettuccine work well).
  6. Bring a large pot of salted water to boil.
  7. Cook pasta for 2-3 minutes until al dente. Drain and set aside.
  8. Heat olive oil over medium heat in a large skillet.
  9. Sauté garlic and red pepper flakes until fragrant (about 30 seconds).
  10. Add mixed seafood and cook until opaque.
  11. Pour in white wine and let simmer for 2-3 minutes.
  12. Stir in cherry tomatoes, season with salt and pepper, and simmer for an additional 2-3 minutes.
  13. Add the cooked squid ink pasta to the sauce, tossing to coat.
  14. Plate and garnish with fresh parsley.