I first had this dish at Neil Perry’s Rockpool restaurant in The Rocks, Sydney. It was the first time I had ever tried squid ink and apart from your tongue going black for a while, there is nothing to be worried about – squid ink is delicious! This dish is a beautiful combination of Italian & Asian influences. This is Neil’s recipe. Serves 4.
100g plain flour
Prawn, Squid & Speck
To make the pasta, sift the flour in to a large bowl, add the salt, egg, additional egg yolk, olive oil. Mix the squid ink with a tablespoon warm water then add to the bowl. Mix everything into a dough and knead gently, then wrap in gladwrap and rest for 30 minutes.
Once rested, pass through a pasta machine (keep well floured) until at the desired thickness, then slice in to strips about 1.5cm wide. Set aside.
Bring a pot of water to the boil.
Heat a large frying pan, add a dash of olive oil then add the squid, speck (bacon), prawns, chilli and garlic. Toss quickly for about a minute then take the pan off the heat.
Blanch the noodles until al dente and add them to the pan & return the pan to the heat. Add the squid ink, chicken stock, fish sauce, salt & lemon juice. Taste and adjust seasoning.
Turn off the heat, add the coriander & cherry tomatoes & serve immediately.
*Squid ink is available in jars from the fish markets or good delis. Substitute a long red chilli for the wild green chilli if unavailable.