Why Squid Ink Linguini with Tuna?
I'm often asked what I cook when I want to impress.
To be honest I don't do very much different than when I cook for myself.
Food for one, food for a crowd or food for the one you want to impress should always taste just as good as each other.
This is one of my favourite pastas to cook just for myself. At home I will make it with regular linguini.
The combination of rare sashimi grade tuna tossed through glistening pasta with extra virgin olive oil, chilli, garlic and fresh herbs is simple yet decadent.
It makes a perfect meal to comfort one and with little effort can be a meal that will impress anyone.
To impress, I simply swap the linguini with squid ink linguine. This jet black linguini has a very subtle flavour and looks spectacular mixed with the pink tuna and herby green olive oil.
4 tablespoons extra virgin olive oil, plus extra to serve
4 garlic cloves, sliced
1 birds eye chilli, thinly sliced
4 anchovy fillets
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
400g dried squid ink linguini
150g piece sashimi grade tuna, thinly sliced
lemon juice to serve
In a large cold frypan add the olive oil, garlic, chilli and anchovy fillets. Place over a medium low heat and cook for 8 minutes, stirring until fragrant and the anchovies have dissolved.
Meanwhile cook the pasta in salted boiling water according to packet instructions or until al dente.
Drain the pasta and while hot add to the frypan. Add the herbs and gently toss.
Fold through the tuna, season and toss (the heat from the pasta will partially cook the tuna).
Divide amongst warm bowls, serve with lemon wedges and drizzled with oil.