Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
2012-12-05 10:33:45 This is great as a light supper and perfect for a filling lunch. Cook’s tip: These are ideal as a light starter with fresh rocket and…
How can you go wrong with the flaky, golden lightness of traditional battered fish and chips? You can’t. Recipe by Christiaan Campbell of Delaire Graff Estate in Stellenbosch…
A decadent meal with simple flavours that pack a punch, linguine with mandarin, chilli and lobster sauce is a perfect dinner dish. Seafood and pasta is always a…