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Tom Kitchin's seafood and squid ink spaghetti

Recipe: seafood and squid ink spaghetti with sweet chilli and coriander

Published: April 9, 2015
Categories: ,

To prepare the spaghetti

Mix together all the pasta ingredients in a kitchen mixer using the dough hook, or by hand to create a soft, smooth pasta dough. Rest the dough in the fridge for at least an hour, or preferably overnight. Roll out the dough using a pasta machine to the desired thickness. Apply the spaghetti attachment and roll out the spaghetti. Blanch the spaghetti in boiling salted water for 2½ minutes, then refresh quickly in ice water and strain through a colander once cold. The cooked pasta can be used at once or stored in the fridge for up to two days. To serve, heat the spaghetti briefly in boiling water.

To prepare the seafood
Heat a heavy-bottomed pan and add the teaspoon of vegetable oil. Cook the shallots for a few seconds, then add the mussels and cockles. Immediately pour in the wine, cover
and leave to cook for about two minutes or until all the shells are open. Throw away any shells that do not open. Set aside to keep warm and strain. Pan fry the squid, and cod cheeks. Toss together the hot pasta with the crab meat, sliced spring onions, cod cheeks, mussels, cockles and squid just to heat everything through. Dress with the chilli sauce to taste (see below) and garnish with coriander leaves and lime wedges.

For the sweet chilli sauce
Heat a frying pan. Add oil and sauté the garlic and chilli for 2-3 minutes, until the oil of the chilli starts to come out. Now add the vinegar, sugar and a pinch of salt and reduce until the sauce thickens. Then add the chopped peanuts and coriander and serve.



  • For the spaghetti
  • 500g pasta flour
  • 5 whole eggs
  • 1 tbsp olive oil
  • 1 tbsp vegetable oil
  • 1 tsp table salt
  • 16g squid ink
  • For the seafood
  • 1 small bunch spring onions (finely sliced)
  • 8 cod cheeks (or scallops, or white fish pieces such as cod or hake)
  • 180g fresh picked white crab meat
  • 180g fresh squid tubes, cut into triangles and scored
  • 250g mussels
  • 250g cockles
  • 1 lime cut into wedges
  • 1 tsp shallots
  • 50ml dry white wine
  • 1 tsp vegetable oil
  • coriander leaves
  • For the chilli sauce
  • 60ml white wine vinegar
  • 50g sugar
  • 15g garlic, chopped
  • 15g red chilli, chopped
  • 15g peanuts, crushed
  • 10g coriander, chopped
  • 10g salt
  • 1 tsp olive oil
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