I have certainly let things slide at Love The Kitchen. My mojo and passion for cooking and writing has been largely traded with.. let’s just say, numerous challenges. Each and every one compounding on top of the next. To be honest, if I started the rant and raves which I am sorely tempted to vent about…. but will show restraint…. Donald Trump would think I met the adequate criteria of ‘embittered lunatic, devoid of all reality‘, hired me on the spot, and have me join team Rudy Giuliani and watch him lose the election. Again, and again, and again. To losing… the gift which keeps on giving. Then there is the competition: Who is Trump’s inner circle has not contracted Covid-19? In this perverse parallel universe (it seems) where those who denounce social distancing and refuse to wear covering are winning the prize of… Covid-19! So, whilst Trump lost the election, he stills get a second prize… of sorts.
Following the US election has offered the much required light relief needed during these troubling times. It is also a much needed distraction from the utter shite and misery that is going to befall on the UK from) 01 January 2021 – yes Brexit, the most incompetently and mismanaged mistake in my lifetime (maybe I should trademark this strap-line?) which really makes all my other issues in life pale into insignificance.
It is not all doom and gloom. I am one of the few to have something to be grateful for Covid-19 situation. In case you are asking, I am not a profiteer of the ultra corrupt cronyism rife inside Johnsons’s government handing out billions of pounds to pals and party donors who have neither experience nor competence to provide any life saving or protective equipment to the war against the pandemic. The situation did fortunately land me a job thanks to GetResponse‘s (based in Gdansk, Poland) very timely transformation into a remote-first company. I joined a really good team there (a shout out to Tomasz, Martin, Piotr, Irek, Sebastian, Ola and many many more), doing my first ever 100% remote job. Everyone at GetResponse has made me feel so welcome – a big thank you – and I really look forward to getting over there to meet my colleagues in the flesh (so to speak!). When, the madness is over. Oh, and if a UK passport actually empowers me to travel outside of the UK shores from January.
Chilli Tomato and Prawn Cuttlefish Ink Fettuccine Recipe
There was me saying I would not rant. Let’s get to the business of food! A little while ago, I was one of the many it seems who, earlier this year, in a moment of panic, decided to dust off their pasta machine and create survival food (if of course you could get flour). Marlini and I shared our adventure in our Fettuccine with Anchovy, Garlic and Lemon recipe. What we failed to do was to provide the ‘how to make fresh pasta‘ part, and now hope to redeem myself today. However, I fully appreciate that you may not have the time to jump into pasta making mode, and if you do, I have added the ‘Egg Pasta with Cuttlefish Ink Fettucine‘ recipe at the bottom of this post.
In reality, we make this dish quite regularly with dried pasta… and it works really well do. And please don’t be put off if you do not have all the ingredients. I have added a combination of fresh vine-ripened tomatoes and tinned tomatoes – purely because I like the combination of texture and flavours. If you do no have fresh chilli – try a few chilli flakes instead. I really hope you enjoy making (and eating) the Chilli Tomato and Prawn pasta as much as we have.