Ink Squid Linguine by Alex Vassallo


For 2 persons
  • 250g Squid or seafood
  • 2 tblspns kunserva (tomato paste)
  • 1 small to medium onion
  • 2 garlic cloves
  • 2 sprigs marjoram
  • 1 small bag of squid ink (usually sold in little plastic bags of 4-7g each at the fishmonger)
  • 5 cherry tomatoes sliced in half
  • 100ml dry white wine
  • 50ml fish stock (or water)
  • 2tblspns olive oil, a bit of chille (optional), a bit of fennel leaves (optional) or chopped parsley 250g linguine or pasta of your choice


Bring a pan of salted water to the boil and cook the pasta very al dente.
In the meantime, fry the chopped garlic and the onion in some olive oil until the onion turns brown. Add the chopped squid or the seafood with the marjoram and cook on gentle heat for another 3 minutes.
Add the tomato paste, the cherry tomatoes and some chilli (optional). Cook for another 2 minutes, whilst mixing with a wooden spoon every now and then.
Add the wine, the fish stock and bring to the boil. Decrease the heat and pour in the squid ink. Drain the pasta and add to the squid mix. Cook for a further 2 minutes, whilst mixing every now and then.
Plate and serve with a sprig or two of fennel leaves, which give a bit of a kick to the pasta, or else sprinkle with chopped parsley.
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