Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, black handkerchief pasta with cuttlefish, mussels, prawn and chilli. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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. Black handkerchief pasta with cuttlefish, mussels, prawn and chilli is something which I've loved my whole life. To get started with this recipe, we have to prepare a few components. This fabulous recipe for black handkerchief pasta with cuttlefish, mussels, prawns and chilli is courtesy of Lucio Galetto of Lucio's restaurant in Paddington.

Black handkerchief pasta with cuttlefish, mussels, prawn and chilli is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Black handkerchief pasta with cuttlefish, mussels, prawn and chilli is something which I’ve loved my whole life.

To get started with this recipe, we must 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 that.

The ingredients needed to make Black handkerchief pasta with cuttlefish, mussels, prawn and chilli:

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

See recipes for Black handkerchief pasta with cuttlefish, mussels, prawn and chilli too. My favourite dish is fazzoletti neri ai frutti di mare — black handkerchief pasta with cuttlefish, mussel, prawns and chilli." Giovanni Pilu's iconic roasted suckling pig with trimmings at. Meanwhile, toss prawns in a large bowl with garlic and chilli. Lucio's pasta is made in-house daily, passed through the pasta machine so many times it ends up super fine with a wonderfully firm bite rarely seen in fresh pasta.

Steps 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.
13. Ready to serve and ENJOY!

Meanwhile, toss prawns in a large bowl with garlic and chilli. Lucio's pasta is made in-house daily, passed through the pasta machine so many times it ends up super fine with a wonderfully firm bite rarely seen in fresh pasta. Whether it's jet black handkerchief pasta tossed with olive oil, prawns, mussels, cuttlefish and a touch of chilli, or the signature dish of fine tagliolini with blue swimmer. Lucio's fresh pasta is the finest and smoothest I know, and always has great bite. The fazzoletti neri ai frutti di mare, jet-black strips of pasta tossed with chunks of prawn and cuttlefish (they leave the mussels out for me) with a touch of garlic, chilli and chervil, is one of my benchmark pasta dishes!

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