Black Shells & Calamari With Zesty Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I bought this amazing pasta and really wanted to do something striking with it. Ingredients:
450 g squid |
250 g squid ink pasta shells |
1 chili, sliced (i just used a large one) |
1 lemon, juice of |
3 garlic cloves, minced |
3 tablespoons olive oil |
1/2 cup bombay sapphire gin |
Directions:
1. Set water to boil for the pasta.
2. Mix everything other than paster into a bowl.
3. When the water is boiling add the pasta.
4. When the pasta is nearly done, heat up a fry pan, put the sauce mix in when it's hot and then add the calimari, frying for aprox 1 minute (or until cooked).
5. Mix the sauce through the pasta and serve.
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