Chef Andrea Bontempi: Squid ink linguine, sustainable black tiger prawn, cuttlefish, Italian parsley sauce
From his native Italy, follow chef Andrea Bontempi’s linguine al nero di seppia recipe.
1. For the Linguine
Mix all the ingredients with your hands or a bench scraper. Continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Flatten the squid ink pasta dough with the help of a roller pin or a pasta machine. Its thickness should be 1- 1.5 mm. With the help of a sharp knife, cut the sheet of pasta in strips of 8mm.
2. For the parsley sauce
Blend all the ingredients and let the sauce rest for one night in refrigerator
3. Finishing
Sear the prawns in a very hot fry pan with the olive oil. Once the prawns are well seared, add garlic and the chilli. After few seconds, turn off the fire and add in the white wine.
Blanch the squid ink linguine in salted boiling water for 2- 3min.
Drain the pasta with the help of a colander and add the pasta to the seared prawn. Switch on the fire and sauté. If the pasta looks too oily, add a bit of water.
Lastly, add the julienned cuttlefish and let it cook for one minute.
4. Plating
Arrange the sautéed linguini, prawns and cuttlefish on a plate. Drizzle some parsley sauce at room temperature on the pasta, and serve.
Andrea Bontempi is the sous-chef at Pete’s Place, Grand Hyatt Singapore.
Photo credit: Grand Hyatt Singapore
