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
Sesame, mint and feta pasta salad is a light and delicious addition to the lunch table. The fresh flavours make it a great accompaniment to any grilled fish dish.
To drink: Splash out with Veuve Clicquot Yellow Label. Alternatively Krone Borealis Brut also has the rich creaminess and balance needed to match the sauce.