The addition of fresh ginger gives this pasta a refreshing twist.
TO DRINK: Amani Pendana Shiraz 2007, which has opulent harmonies of strawberry, pepper, toasty liquorice and concentrated fruit.
Print Recipe 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