Squid ink tagliolini with prawns

It seems like this week the theme is pasta. This recipe was planned since a while, but lack of time delayed it until yesterday at dinner. It’s quite simple really, but the contrast between black pasta and pink prawns is guaranteed to impress your guests. Add the sharp zing of lemon zest and juice, and even the taste buds are going to be tickled.

INGREDIENTS (serves 2)

  • 2 garlic cloves, chopped
  • zest of 1 lemon
  • 160g cooked king prawns
  • 2 tablespoons extra virgin olive oil
  • juice of 1/2 lemon
  • 1 teaspoon dried parsley
  • 180g squid ink tagliolini


Boil the pasta according to pack instructions. In a saucepan, quickly fry the garlic and lemon zest in the olive oil over a medium heat.


Just before draining the pasta, tip in the prawns and the lemon juice and simmer until reduced (it only takes a minute).


Drain the pasta, tip in over the sauce and toss a few times. Sprinkle with the parsley and serve.





2 thoughts on “Squid ink tagliolini with prawns

    1. Squid ink generally gives a fishy taste to dishes, but if used in the pasta dough is more for colour than anything else to be honest, especially for supermarket-available dry pasta. I’ve never prepared it myself, but I’m sure that fresh squid ink pasta has a stronger fish flavour. In any case, I woudn’t use it with meat sauces haha! 🙂

      Liked by 1 person


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