Last weekend, we went along to the newly opened Italia Square in Auckland’s Parnell. It’s a cool little place with a cafe, restaurant and market in a modern and open space. (You can read about our lunch here if you’re interested!).
While we were waiting for lunch, I just had to look around the market and ended up buying a whole lot of goodies. The market (which is a deli) sells pasta, canned goods, cured meats, bread, fruits, vegetables, as well as a few other bits and pieces.
I bought two packets of dried pasta – one was a porcini pasta and the other was a squid ink pasta. The last time I cooked with squid ink pasta, we had bought it in Rome and taken it home with us, so I was keen to try it again.
Of course, having seafood with squid ink makes sense – the problem was that I couldn’t decide what seafood to get, so I decided to go crazy. You can substitute the seafood with whatever you like. You could also cook this with normal pasta if you don’t have any squid ink pasta – linguine would be lovely.
Seafood with squid ink pasta
100-150g skinless and boneless salmon, cubed
1/2 kg clams, cleaned and purged
200g dried squid ink pasta (or you could make your own, or use normal pasta)
1 small squid tube, sliced into rings
10 cherry tomatoes, halved
1 clove garlic, crushed
1/2 juice lemon
1/2 bottle of beer or a small glass of white wine
dried chilli flakes
extra virgin olive oil
handful chopped flat leaf parsley
Cook the pasta in a big pot of salted, boiling water until nearly al dente.
Meanwhile, melt the butter over medium heat in a pan with a lid. Add a splash of olive oil. Season your cubed salmon and then fry in the butter until browned on the outside and cooked through. Remove from the heat and set aside somewhere warm. Fry the prawns and the squid in batches until cooked and keep with the salmon.
Add the garlic to the pan and fry gently until fragrant. Pour the beer/wine into the pan and turn the heat up until it starts to boil. Put your clams into the pan and cover with the lid. Once the clams open, remove them from the heat.
Let the liquid in the pan simmer until reduced by about half. Meanwhile, take the clams out of the shell and set the meat aside (leave about six clams in the shell for presentation at the end).
Going back to the liquid in the pan, squeeze a bit of lemon juice into the pan, taste, and then add more if needed. Add the pasta, cherry tomatoes, parsley (reserve a bit for garnishing) and dried chilli flakes. Toss in the liquid on a low heat until most of the sauce has soaked up in the pasta. Take off the heat and toss through the clam meat.
Divide into bowls. Place the seafood over the top, sprinkle with the remaining parsley and drizzle with extra virgin olive oil. Serve immediately.