Squid Ink Pasta, Chili oil, Parm & Lemon
Serves 4 – Takes 15 mins
Along with looking devilishly theatrical, this dish is ridiculously simple AND bursting with bold flavours. Squid ink pasta is available in most supermarkets nowadays - but if you can’t find it any other pasta will do the trick.
- 500 gms squid ink pasta
- Zest of 1 lemon
- Juice of ½ lemon
- 2 Tbsp. Chili oil (or to taste)
- Block of Parmesan
- Handful of basil leaves
This is a dish that’s easily adaptable to your taste. Cook enough pasta for 4 in pot of rolling sea-salty water. Meanwhile, in a large bowl add lemon zest, lemon juice and chili oil. Once pasta is cooked, strain well and add to bowl. Toss and check seasoning. Add salt, pepper, more lemon juice and/or chili oil to taste. Serve with fresh grated parm, basil leaves, drizzle of olive oil and cracked pepper.