Prawns, yuzu leeks and homemade squid ink spaghetti : squid ink dinners part 2


So the squid ink I so excitedly purchased doesn’t stay fresh for long and I bought a whole jar! Cue my mission to make squid ink spaghetti. Which is really only as complicated as making normal spaghetti. It doesn’t even stain your hands as id imagined! And it’s delicious, probably nicer than regular pasta thanks to a yummy salty kick. Squid ink kind of works in the same way anchovies or fish sauce does- as a rich seasoning. If it was summer time id try serving this spaghetti with a raw tomato sauce. I imagine the saltiness of the spaghetti would be delicious with them! But for these wintery months, prawns and leeks felt comforting and sort of sweet, in contrast to the salt. I had run out of lemons so used a little store cupboard yuzu which I think worked really nicely. All the flavour but none of the sharpness of lemon juice. I’ll certainly be trying it in more recipes.


Oh and I’ve still got loads of squid ink. So please send me your ideas for recipes. I’m kind of dreaming of a black squid ink curry with monkfish… But where I can get monkfish from on a Thursday evening after work is a whole other issue! Gah!


You will need:

100g pasta flour
1 medium egg
1 tspn squid ink
200g raw prawns
1 large leek, sliced
2 crushed garlic cloves
1 green chilli, finely chopped
1 tbspn yuzu
Sesame seeds, to garnish (optional)
Splash of white wine
2 tbspn olive oil, plus extra to serve
A little salt (optional)


1 – Make the pasta. Tip the flour into a bowl, make a well in the centre and crack in the egg plus the ink. Use a fork to scramble the eggs and ink, slowly incorporating the flour. Ditch the fork when it becomes too stiff then use your hands to bring the dough together.
2 – Knead the dough for ten minutes until it turns elasticky. Cover the dough ball in cling film and place in the fridge for 30 mins.
3 – Heat the oil gently in a frying pan and add the leeks. Soften for a few minutes then add the garlic and chilli, shortly followed by the wine. Leave to cook gently for 20 minutes until the leeks collapse. Add a little water if necessary.
4 – Get a large pan of water on to boil then prepare your pasta. Flatten it slightly and dust well. Run through a pasta machine on the widest setting, then the second widest. Repeat 3 times, then fold the edges of the pasta in to create a square.
5 – Run the pasta back through the machine in the other orientation on the widest setting. Run the dough through the machine working down to the narrowest setting. Stop when you get to the second narrowest.
6 – Cut the pasta into spaghetti using your machines cutting attachment. Set the pasta aside.
7 – Turn up the heat slightly for the leeks then add the prawns. At the same time add the spaghetti to the water.
8 – Fry the prawns until just cooked through then stir in the yuzu juice. Season with a little salt if liked then drain the spaghetti, reserving 1/2 cup of water and add to the prawns. Toss then dish up, with extra olive oil and sesame seeds on top.



9 thoughts on “Prawns, yuzu leeks and homemade squid ink spaghetti : squid ink dinners part 2

  1. This is so stunning Bec. I’ve only eaten squid ink pasta a couple of times and I adored it (half for the colour alone) but I had the same assumptions as you about using it at home. Mess and ridiculous amounts of staining! Glad it didn’t quite work out that way. I love the addition of the sesame and yuzu here. So yum. I’ll give this a go next time I make pasta! P.S I love that you’ve added The Grain Store in your favourite things. AH, I am so sad that I can’t go back there forever (well, not for a long time anyway!) x

    1. Yeah it was way easier than i thought! And so yum. Ha, yes rhe grain store, the atmosphere alone is worth going back for, and the food is interesting, combinations id never dream of trying. Ill have to go back on your behalf! ps my sister just left perth and confirmed my suspicions that its a beautiful beautiful place. She told me i need to go and would love it- ill be hitting you up for recommendations if and when i make it there! X

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s