Shellfish have had the long sunny days of summer to fatten up, making them especially sweet, unctuous and tender now that it’s early Winter. Arriving home with a few dozen cockles and prawns I put our new BCC 6 Quart Casserole on the fire and brought together this dish.
There are a couple of exotic ingredients in here. If you want to skip making it yourself, a good Italian market would likely have dry squid ink pasta. But if you have the pasta maker and are going for it, that same market might carry the ink too (Japanese markets are also a good bet)! Otherwise, sealed packets of squid ink (about 4g per – more than enough for the recipe) are available on-line and require no refrigeration. Continue reading