Recipe of Any-night-of-the-week Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, How to Make Quick Black handkerchief pasta with cuttlefish, mussels, prawn and chilli. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Black handkerchief pasta with cuttlefish, mussels, prawn and chilli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Black handkerchief pasta with cuttlefish, mussels, prawn and chilli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Black handkerchief pasta with cuttlefish, mussels, prawn and chilli estimated approx 45 minutes.

To begin with this recipe, we have to first prepare a few components. You can cook Black handkerchief pasta with cuttlefish, mussels, prawn and chilli using 20 ingredients and 12 steps. Here is how you can achieve it.

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Ingredients and spices that need to be Prepare to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli:

1. black pasta dough
2. 280 g strong white plain flour
3. 2 eggs
4. 25 g squid ink
5. 1 pinch salt
6. the sauce
7. 1 whole cuttlefish
8. 4 large size prawns
9. 3 tbs olive oil
10. 2 cloves garlic, crushed
11. 1 finely chopped celery stick
12. 1 finely chopped carrot
13. 1 small red onion, finely chopped
14. 1/2 bunch thyme, leaves only
15. 600 ml dry white wine
16. 500 g, scrubbed and de-bearded mussels
17. 3 tbs extra virgin olive oil
18. 2 cloves garlic, chopped
19. 2 birds eye chillies, de-seeded and chopped
20. 1/2 bunch chervil, chopped

Instructions to make to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli

1. Black Pasta Dough:
2. Make a well in the middle of the flour, add salt and in a separate bowl add squid ink to eggs and whisk. Add egg mix to flour and begin to combine working from the outer edge to the middle until dough has formed. Knead for 5 minutes then cover and rest for 20 minutes.
3. After dough has rested set your pasta machine to the thickest setting and begin putting your dough through, gradually lowering the settings to achieve a thin sheet of pasta. (You may need to dust with flour every 2nd or 3rd roll though to help the sheet not to stick.) When you have a very thin sheet of pasta, cut the sheets 8cm by 8cm and in portion groups of 8 squares per person. Set aside.
4. The Sauce:
5. Clean the cuttlefish by removing the hard cuttlebone found inside the body along with any other organs. Trim the tentacles and chop, set aside. Remove the skin from the cuttlefish and slice thinly then add to tentacles.
6. Remove the shells from the prawns, de-vein and chop, set aside.
7. In a heavy base pot heat the cottonseed oil and add the 2 cloves of crushed garlic then add the chopped celery, carrot, onion and thyme, add the wine and cook for 3 mins then add mussels, cover and steam for 3-4 mins or until mussels have opened.
8. Remove from the heat and take the mussels out, strain liquid and reserve for later. Remove mussel meat from the shell, chop and set aside.
9. To Assemble:
10. Bring a large pot of water to the boil.
11. Warm a pan and add the extra virgin oil, do not heat to smoking point. Lightly poach cuttlefish and prawns in oil then quickly add garlic and chilli, cook for a further minute and remove seafood and oil to awaiting bowl. Return pan to heat and turn up gas, add about 80ml of mussel stock and begin to put pasta in the boiling water one at a time stirring when you finish.
12. Cook pasta for one minute then remove and add to the pan, (you may need to add a little of the pasta water if your stock has reduced to far) add seafood and oil mix and begin to emulsify the oil and stock by tossing the pasta in the pan, check your seasoning and finish with chopped chervil, plate and serve.

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