Ben Arthur, head chef at The Fistral Beach Hotel in Newquay, shares his recipe for squid ink tagliarini with squid, lemon, capers and samphire
Tagliarini 2 portions (squid ink pasta if possible)
Cleaned squid 300g, body and tentacles separated, sliced into 1cm strips
Chilli 1, finely sliced (optional)
Flat leaf parsley a handful, finely chopped
Fennel ½ bulb, finely shaved, in water to preserve freshness
Capers 1 tbsp, rinsed and dried
Samphire 100g, cleaned and dried
Butter or olive oil 50g
- Get a large pot of water boiling and add rock salt to flavour the pasta when cooking.
- Also heat a heavy bottomed saucepan. Toss the sliced squid and tentacles in a little cooking oil then add the seafood to the hot pan – it won’t stick if the pan is hot enough – keeping it moving to cook the squid for about 30 seconds.
- Add the capers and chilli to the pan, toss, then add the samphire and fennel which should soften but not colour too much. Take the pan off the heat.
- Cook the tagliarini according to the guidelines if it’s store bought, or if you made it yourself, test-cook it beforehand – you want it to be al dente.
- Add the pasta to the squid pan just after adding the fennel. Squid overcooks very easily and can be tough and rubbery if it’s not cooked correctly.
- Toss everything together and add the butter or olive oil and a little of the pasta water to make it a good sauce consistency.
- Finish with freshly squeezed lemon juice and chopped parsley, then serve immediately.