Pasta con tinta de calamar y salsa de vino blanco

Ingredientes

• 60 g butter
• 300 g raw shrimp/prawns ((Note 1))
• 400 g squid ink pasta ((Note 2))
• 4 cloves garlic (minced)
• 150 ml white wine ((Note 3))
• 1.5 tsp anchovy paste ((Note 4))
• 3 tbsp tomato puree
• 8 g squid ink (optional (Note 5))
• 300 ml fish stock ((Note 6))
• 1/2 lemon (juice and zest)
• 100 g samphire/sea beans (to finish (optional) (Note 7))

Preparación

1. 1

   Place a large frying pan on a medium heat and add half of the butter.

2. 2

   Cook the samphire for a few minutes until softened and set aside.

3. 3

   Add the shrimp/prawns when the butter gets hot and cook for a few minutes until opaque and set aside.

4. 4

   Cook the pasta in a large pan of generously salted water according to packet instructions.

5. 5

   Meanwhile, add the remaining butter and fry the garlic for a minute or two until fragrant.

6. 6

   Pour in the white wine and let it simmer for a few minutes until reduced by half.

7. 7

   Add the tomato puree and anchovy paste and simmer for a few minutes until reduced a little.

8. 8

   Stir the squid ink (if using) into the fish stock and pour into the pan and simmer for 10 minutes.

9. 9

   Drain the cooked pasta, ensuring you reserve a little pasta water. (Note 8)

10. 10

    Stir in the lemon juice and zest then toss the cooked pasta and shrimp/prawns in the sauce. Add 1-2 tablespoons of the reserved pasta water if a little extra moisture is needed.

11. 11

    Serve immediately, topped with optional samphire.