MKR Episode 2 recipe: Squid Ink Linguine

Squid Ink Linguine

Prep Time: One hour + resting.

Cook Time: 45 minutes.

Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>

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.

MKR continues Wednesday at 7.30pm on Channel 7 and 7plus.

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