NewsBite

Advertisement
Good Food logo

Chorizo and vongole with squid ink pasta and prawn oil

Advertisement
Squid ink pasta with vongole, chorizo and roasted prawn oil, and a pear, parmesan and rocket salad on the side.
Squid ink pasta with vongole, chorizo and roasted prawn oil, and a pear, parmesan and rocket salad on the side.Christopher Pearce

This dish requires a few steps but is definitely worth the effort. Making shellfish oil captures the full flavour of the prawns and makes use of something that would generally be thrown away. Make the oil first, before the vongole, using every bit of the prawn shells including heads, legs and tails. The only bit to throw away is the black vein down the back of the prawns. Squid ink pasta can be bought from most good delis or health food shops.

Advertisement

Ingredients

  • 200ml shellfish oil (see recipe, right)

  • ½ red onion, finely sliced

  • 3 cloves garlic, finely sliced

  • 1 chorizo, thinly sliced

  • 1 punnet cherry tomatoes

  • 1kg vongole clams

  • 100ml white wine

  • 8 large raw prawns, split down the back and deveined

  • 10 large raw prawns, peeled and deveined

  • ​olive oil

  • salt and pepper

  • 1 bunch basil, leaves roughly torn

  • 500g squid ink pasta, cooked

Shellfish oil

  • 200ml olive oil

  • 1 red onion, finely sliced

  • 4 garlic cloves, roughly chopped

  • 2 long red chilies, finely sliced, seeds and all

  • 1 tbsp paprika

  • shells of 10 large prawns

  • salt and pepper

Method

  1. Pasta

    Put a large heavyset pot with a lid on a high heat. Add shellfish oil, red onion, garlic and chorizo and cook until the onions are soft and the chorizo is lightly fried.

    Add the cherry tomatoes and cook until soft.

    Add the vongole clams and white wine, then put the lid on for four minutes.

    Brush the unpeeled split prawns with olive oil, season, grill on the barbecue for two minutes each side and set aside.

    Add the peeled prawns to the vongole mix and cook for a further two minutes with the lid on or until all the clams are open.

    Add the grilled prawns, basil and cooked squid ink pasta, give a good toss, season and serve with rocket and pear salad.

    Shellfish oil

    Put a large, heavy frying pan on a high heat and add the olive oil, red onion, garlic and chilies. Cook until the onions are soft then add the paprika and prawn shells.

    Cook on a high heat for 3-4 minutes, then reduce heat to very low for another 10 minutes, which helps infuse the oil with flavour.

    Strain through a fine sieve, reserve the oil for the pasta and discard the rest.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up

From our partners

Advertisement
Advertisement

Similar Recipes

More by Darren Robertson and Mark LaBrooy

Parsley and coriander lamb chops with quick Moroccan couscous.
EASY

Parsley and coriander lamb chops recipe

  • < 30 mins
  • Darren Robertson and Mark LaBrooy
Perfect pairing: Beef rendang curry and turmeric greens.
EASY

Beef rendang recipe

  • 2 hrs +
  • Darren Robertson and Mark LaBrooy
How to make garlic naan (Blue Ducks' recipe).

Barbecued garlic naan recipe

  • 30 mins - 1 hr
  • Darren Robertson and Mark LaBrooy
A simple side salad for pasta.
EASY

Rocket, pear and parmesan salad

  • < 30 mins
  • Darren Robertson and Mark LaBrooy

Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chorizo-vongole-with-squid-ink-pasta-recipe-20170719-gxe55k.html