• Black squid-ink pasta with anchovies and olives

    Serves: 4
    Cooking Time: 30 minutes

    Ingredients

    • 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit)
    • 100g butter
    • juice of 1 lemon
    • 5ml (1 tsp) freshly cracked black pepper
    • 16 – 20 anchovy fillets, chopped
    • 200g black Kalamata olives, pitted
    • small handful fresh parsley, chopped
    • Parmesan, freshly grated, to serve

    Instructions

    1

    Bring a large saucepan of salted water to a boil, add the pasta and

    2

    cook according to packet instructions.

    3

    2. Melt the butter in a separate saucepan over medium heat. Once

    4

    melted, stir in the lemon juice, black pepper, anchovies, olives and

    5

    parsley.

    6

    3. Toss the cooked, hot pasta in the butter sauce and serve immediately

    7

    topped with freshly grated Parmesan.

    ×
    Exit mobile version