Chilli Tomato and Prawn Cuttlefish Ink Fettuccine

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.

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.

Chilli Tomato and Prawn Fettuccine

Richard Bewley

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main

Cuisine Italian

Servings 2 hungry souls

Ingredients

  

• 1 large red onion peeled and finely diced
• 2-3 large cloves garlic grated or crushed
• 4 medium vine-ripened tomatoes (optional) roughly chopped
• 250 g raw tiger prawns defrosted, and scored lengthways
• 1 large red chilli finely diced
• 400 g tin chopped Italian tomatoes
• 1/2 lemon zest only
• 1 sprig flat-leaf parsley roughly chopped
• 2 tbsp olive oil extra virgin
• 250 g fresh cuttlefish ink fettuccine or a dried alternative
• 1 tsp Maldon seas salt flakes
• freshly milled black pepper to taste

Instructions

 

• Bring a large saucepan to a moderate heat, add the olive oil, then the finely diced red onion and sweat for 2-3 minutes until softened.
• Add the grated garlic, lemon zest, red chilli, and vine-ripened tomatoes (if using) and cook for a further 3-4 minutes.
• Pour in the tin of tomatoes, stir thoroughly, season with freshly milled black pepper and Maldon sea salt flakes, and warm through, stirring occasionally.
• Whilst the sauce is cooking, carefully run a small sharp knife along the back of each raw tiger prawn (this will fan them out)
• Add the raw tiger prawns to the stir, cover with lid and simmer for around 5 minutes, or until the prawns are firm and cooked through then lower the heat.
• Bring a large pan of slightly salted water to the boil, add the cuttlefish ink fettuccine, and boil for 2-3 minutes.
• Using a pasta spoon, transfer the fettuccine pasta to the sauce, plus half a cup of pasta water and stir thoroughly. Add the fresh chopped parsley, stir through and transfer to warmed pasta plates. Enjoy.

Notes

Please note, the recipe above if for cooking fresh pasta which takes only 2-3 minutes to reach al dente.
If using dried pasta like linguine, you’ll need to allow 9-11 minutes depending on brand.

It is always a good idea to take the chill off the pasta plates- you can simply use some of the boiling pasta water and leave for a minute or so and pour out before serving.