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Squid Ink Linguine
Prep Time: One hour + resting.
Cook Time: 45 minutes.
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Serves four.
Ingredients
1 large squid hood, cleaned, cut into thin rings
Vegetable oil, for deep frying
Chopped flat leaf parsley, to garnish
Squid Ink Linguine
300g plain flour
60g semolina flour
3 eggs
1 tsp squid ink
Cherry Tomato Sauce
1kg vine cherry tomatoes
1 bulb garlic
5 rosemary sprigs
4 tbs olive oil
1 large brown onion, finely chopped
5 anchovy fillets, coarsely chopped
4 tbs tomato paste
300ml thickened cream
½ tsp chilli flakes
Method
1. To make squid ink linguine, sift the flours onto a clean work bench. Make a well in the centre. Add eggs and ink and whisk lightly. Using your hands, gradually incorporate flour into centre, adding a little water if necessary, to form a soft pliable dough. Dough is correct consistency if your thumb comes back clean when pushed into it.
2. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose its rough, floury texture). Stand, covered, for 20 minutes to rest.
3. Divide dough into quarters. Pass quarters through a pasta machine on the widest setting, dusting dough with flour between rolls, increasing settings until about 2mm thick. Pass pasta sheets through a linguine cutter (or cut by hand). Place linguine on a lightly floured tray in a single layer (or hang) for 15 minutes, to dry a little before cooking.
4. Meanwhile, preheat oven to 180C.
5. To make cherry tomato sauce, place cherry tomatoes, garlic bulb and rosemary sprigs in a large baking dish. Drizzle with 3 tablespoons of the oil. Season generously.
6. Roast for about 30 minutes or until tomatoes have collapsed and are lightly charred and garlic is soft. Remove 12 of the tomatoes for garnish.
7. Squeeze remaining tomatoes out of their skins into a bowl. Squeeze garlic cloves out of their skin into same bowl.
8. Heat remaining 1 tablespoon of oil in a large deep frying pan over medium heat. Add onion and cook, stirring, for about minutes or until soft and translucent but not browned. Add anchovies and mash with a fork to break down. Stir in tomato paste and cook for 3 mins. Add roasted tomato mixture, cream and chilli flakes. Using a stick blender, blend mixture to form a sauce. Season generously.
9. Cook pasta in a large saucepan of salted boiling water until just al dente. Drain and add to pan with sauce. Toss to coat.
10. Pat squid rings dry with paper towel and season generously. Deep fry until crisp. Drain on absorbent paper. Season.
11. Divide pasta and sauce among serving plates. Top with fried squid rings and reserved roasted tomatoes. Garnish with parsley.
Tips
For an extra crisp finish, try tossing the squid rings in seasoned flour before deep frying.
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