Seafood pasta
Squid Ink Fettucine
A creamy seafood pasta dish, with a unique look to complement your classic pasta offering.
250 g Shallots, diced
1 bulb Garlic, roasted & crushed
250 g Western Star Salted Butter, clarified
1 kg Prawn tails, halved
2 Lemons, zested & juiced
1 litres Fish stock
1 kg Squid ink pasta, cooked al dente
1 litres Anchor Extra Yield Culinary Cream
1 pinch Salt & Pepper
1/4 bunch Chervil
1/4 bunch Flat leaf parsley
1/4 Dill
Lightly sauté shallots and garlic with Western Star Salted Butter in a frying pan.
Increase heat, add prawns and lemon zest, quickly sauté prawns until 3/4 cooked.
Add fish stock to pan and deglaze, reduce stock by half. Add cooked pasta and Anchor Extra Yield Culinary Cream, bring to the boil then remove from heat.
Check seasoning, add Salt, Pepper and Lemon Juice to taste.
Serve pasta and garnish with chopped herbs.
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