Member recipe

Squid ink spaghetti with prawns

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 15 minutes Cook: 15 minutes

Skill level

Easy

Servings

Serves 2

A quick evening meal with tasty pasta. My first ink squid pasta meal.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • Butter
  • 200g Squid ink spaghetti
  • 1 leek, finely chopped)
  • 3 cloves garlic (pressed)
  • 100g mushrooms (sliced)
  • Tomato sauce (I used a homemade with capers, olives and basil)
  • Tomato puree to suit
  • Glass white wine
  • Prawns (I used 2 x pack 153g King Prawns, cooked and peeled from the Coop)
  • A few fresh basil leaves (torn)
  • Grated Parmesan
  • Salt and pepper to suit

Method

  1. Sweat the leeks in the melted butter in a large frying pan then add the pressed garlic

  2. Add the sliced mushrooms and continue until the mushrooms have softened

  3. Bring to the boil a large pan of water (with a touch of oil and salt to taste)

  4. Add to the frying pan the tomato sauce, the puree and basil then season and simmer

  5. Add the spaghetti to the pan of water and simmer for the appropriate time (8 mins with mine)

  6. At the same time add the wine to the sauce with the prawns and simmer for the same time as the pasta

  7. Serve the spaghetti topped with a good portion of sauce on top and add parmesan to suit

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.