Squid-inkspaghettiwith
cuttlefish,greenpeaandchilli
SERVES 6 // PREPTIME 45 MINS// COOK 50 MINS(PLUSRESTING,CHILLING)“ThisdishwasoneofthefirstpastasI putonthemenuatNapierQuarter,”says
Horsnell.“Itquicklybecamea localfavourite.It alwaysmakesanappearancein
the warmer months. Use any seafood you like with it – the world is your oyster.”1 Forpastadough,placeflour
and½tspfinesaltin anelectric
mixerfittedwitha doughhook.
Addremainingingredientsand
mixuntila doughforms,adding
extrawater1 tspata timeif the
doughis toostiff.Transfertoa
benchandkneaduntilsmooth
andelastic(5minutes).Cover
andrefrigerate(1 hour).Cut
doughinto6 pieces.Working
withonepieceata time,
keepingremaindercovered,
flatten,thenrollthrougha pasta
machine,startingatthefirst
setting.Rollandlaminatedough
a fewtimesonthefirstsetting,
thenreducesettingsnotchby
notch,rollingandfoldingdough
asyougo,until2mmthick.Trim
pasta sheets into manageable18 unpeeledgarliccloves
250 ml(1cup)oliveoil
7 smallcuttlefish(1kg),with
tentacles,cleaned,cutinto
5mm-widestrips
3 birdseyechillies,halved,
seedsremoved,thinly
slicedlengthways
100 mldrywhitewine
150 gmfreshpeas(about
320gmunpodded)
¼ cupflat-leafparsley,
coarselychopped
Juiceof2 lemons
1/4 bunchbronzefennel
(seenote),toserve
PASTADOUGH
500 gm(3⅓cups) plain flour
4 eggs
1 eggyolk
30 gm squid ink (see note)
pieces,rollthroughthespaghetti
attachment,thenhanguntildry
(20minutes).Storein a floured
containeruntilreadytouse.
2 Cookunpeeledgarlicin olive
oilin a smallsaucepanoverlow
heatuntilverytenderbutnot
browned(40-45minutes).Drain,
thensqueezeoutgarlic.Discard
skinsandreserveoil.
3 Heat50mlreservedgarlic
oilina largesaucepanover
highheat.Addcuttlefish,chilli,
wineandgarlic,andsauté,
tossinguntilcuttlefishis just
cooked(2-2½minutes).
4 Meanwhile,cookspaghetti
andpeasin a largesaucepan
ofboilingsaltedwateruntil
pastais al denteandpeas
are bright green (2 minutes).Drain,reservinga littlepasta
water.Addspaghettiand
1-2tbspreservedpastawater
tocuttlefishmixtureandtossto
combine.Workingquickly
(pastaandcuttlefishcaneasily
overcook),addparsleyand
lemonjuice,seasontotaste
andtosstocombine.Drizzle
withgarlicoil(reserveremainder
foranotheruse)andtopwith
bronzefenneltoserve.
NoteBronzefennelis available
fromselectedgreengrocers,but
mayneedtobeorderedahead.
If unavailable,substitutedill.
Squidinkis availablefromselect
fishmongersanddelicatessens.
Winesuggestion 2018
DentonShedNebbioloRosé,
Yarra Valley, Victoria.