- All purpose flour (2 cups)
- Eggs (4)
- Squid ink (2 tablespoons)
- Onion (1 medium sized finely chopped)
- Garlic (2-3 cloves finely chopped)
- Tomato puree (2-3 tablespoons)
- Wine (1/2 cup)
- Mussels (2 lbs; cleaned)
- Banana Prawns (1 lb, shell removed and deveined)
- Parsley (Roughly chopped)
- Parmesan (grated)
In a bowl, add the flour and make a well in the center. Crack in the eggs, a tablespoon of olive oil and a tablespoon of the squid ink. Gently beat the eggs with a fork and incorporate the squid ink into it while gradually mixing in the flour into the egg mixture. Now, using your hands knead it into a dough. Wrap the dough using a plastic wrap and leave it for 30 minutes.
After the dough has rested in plastic wrap, cut it into four equal parts, and wrap remaining three while working with the first quarter. Dust the dough liberally with flour, roll it out a bit, and pass it through the pasta roller on its widest setting. Laminate the dough by folding into thirds, then putting it through the roller again for 3-6 times, adding flour as necessary until the right consistency is achieved. Start rolling thinner and thinner until it is at the second to thinnest setting. Attach spaghetti cutter and roll through. Place on a baking sheet and dust it with flour and repeat until all dough is in spaghetti strands. Cover in plastic wrap and place in fridge until it’s ready to be cooked.
In a hot pan, add some olive oil. Once the oil is heated add the garlic till it’s golden in color and then add the chopped onion. Cook the onion till it is translucent and then add the wine and cook till it is reduced to half. Now add the tomato puree and continue cooking for 4-5 minutes. Add a tablespoon of the squid ink and mix it well and continue cooking for a minute.
Now add the banana prawns and cook for 3-4 minutes before adding in the mussels. Cover the pan with a lid and cook for 5-8 minutes stirring occasionally. Discard any unopened mussels. Add the chopped parsley and give it a stir.
In a pot of boiling water add the spaghetti and cook for 2-3 minutes. Scoop out the spaghetti on to a bowl and pour over the mussel and prawns with the sauce. Generously dust grated Parmesan over the pasta.