Saturday, March 11, 2006

Black Seafood Pasta

We have a new favourite quick supper since we bought a bag of dried black pasta. The colour comes from squid ink so it goes well with sea food. You will need:

Some pasta
2 small onions
Some mushrooms
Some creme fraiche
Anchovy oil
Olive oil

Soften the finely chopped onions in the olive oil. Add the sliced mushrooms and not sliced prawns and leave them to mingle and get to know each other on a low heat while you boil the pasta in water with a little anchovy oil added. Drain the pasta when cooked to your liking, but not too well.

Mix everything together in whichever was the bigger of the two pans you chose and mix in a large spoon of creme fraiche and some black pepper. Anchovy oil and prawns are salty enough without adding more.

Takes 12 mins to prepare unless you are a desperately slow onion chopper.

If you can't work out, or guess, how much of each ingredient to use do not attempt this recipe.

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