This pasta recipe is nothing short of awesome. Because you can never go wrong with light on the sauce, just like Italian do. So that a little bit of garlic can be tasted and splash of white wine. Its not too saucy by still very flavorful. Serves for 2-3 person
Ingredients:
200g black spaghetti
1 squid, cut
300g fresh clams
8pcs Argentine langoustine
2 handful of basil
450g fresh red cherry tomatoes, cut in halves
1 tsp squid ink paste
6 large garlic, finely chopped
4 dried chili
extra virgin olive oil
salt and pepper
1 cup white wine
salt and pepper
1 squid, cut
300g fresh clams
8pcs Argentine langoustine
2 handful of basil
450g fresh red cherry tomatoes, cut in halves
1 tsp squid ink paste
6 large garlic, finely chopped
4 dried chili
extra virgin olive oil
salt and pepper
1 cup white wine
salt and pepper
Preparation:
1. Add water into pan, bring to a boil. The simmer at medium high heat. Add salt and some olive oil around 2 tbsp. Add the pasta and cook soften (al dente).
2. Mean while, heat around 4 tbsp of olive oil into the skillet at medium heat. Saute garlic and chili until the garlic turn a light brown. Do not let the garlic burn or it has a taste of bitterness. Add the squid then cooked lightly until coated with chili-garlic. Discard the squid from the pan, set aside. Then do this again with the clams and pour the wine into the pan. The wine it create steam needed to cook the clams. Also the wine adds flavor into the sauce. Remove the clam that has started open and set aside.
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By the way cook the langoustine at the same time, just drizzle some olive oil and put them into the oven at 200°C and baked for about 10 minutes on both side. Then take them out from the oven. You can also cook your langoustine into grill pan or charcoal grill if necessary.
3. Back to sauce. Add the tomatoes into skillet and stir for a minute. Then add the squid ink, stir well until combined into the sauce. Pour a 2-3 ladle spoon of boiling pasta water. Then season with salt and pepper, and simmer for 2 minutes or more.
4. Drain the pasta, add into the pan, followed by the clams, squid and
basil. Mix or toss well together until the pasta absorb the sauce.
Transfer the pasta into the serving dish. Then place the grilled
langoustine on top of the pasta and spray some olive oil if desire.
