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Available for over a year

Squid Ink Linguini with Crayfish Tails,Tomato,Chilli and Garlic: Ingredients: (Serves 2) - Approximately 200 g of Squid ink ( Cuttlefish )Linguini or Spaghetti - A 120 g Pack of Cooked and peeled Crayfish Tails ( About 3/4 of the pack is enough for 2 people) - A good "Glug" of Olive Oil - 2 cloves of Garlic Finely Chopped - 1/4 Red Chilli Finely Chopped - 2 Sliced Spring Onions - Almost half of a little pot of Fish stock (I used a Knorr pot) - A good Splash of Dry White Wine ( I used Sauvignon Blanc) - 1 Tbsp of Tomato Puree - Approximately 10 Baby Plum Tomatoes chopped into 4 - A pinch of Caster Sugar - Cracked Black Pepper - A Handful of chopped Fresh Basil and Fresh Flat leaf Parsley Method: * Pop your Pasta into a boiling pan of Salted Water and cook for approximately 10-12 minutes or to packet instructions. * In a Frying/Saute Pan, Start to fry off the White ends of the Spring Onions and Chilli in Olive oil. * Add the Garlic and fry for another minute. * Pop in then the White Wine and start to simmer, reducing only slightly. * Add the tomato Puree, Tomatoes, Pinch of sugar and cracked Black Pepper. Cook for another minute or 2. * Add a little splash of water to the sauce. Taste...it may need a little more sugar to sweeten. * Put the rest of the Spring onions (Green parts) into the sauce. * Drain your Pasta keeping a little of the water and place the pasta into the sauce. Add the Crayfish and coat all the ingredients around the pasta. * Finally add your chopped herbs when the Crayfish are hot and Serve!