Spaghetti al Nero di Seppia con Calamari e Vongole

Spaghetti al Nero di Seppia con Calamari e Vongole

Spaghetti al Nero di Seppia con Calamari e Vongole

Hello Everyone! It’s week 2 of Pasta Month and let me tell you a little story (don’t I always? *cheeky grin*) before I move on to the recipe. The first time I had squid ink pasta was in an Italian Restaurant when I was studying in Sydney. If I’m not mistaken, the restaurant is called Pizza e Birra on Crown Street in the suburb of Surry Hills. I was having a fancy dinner night out with my flatmate at that time and squid ink pasta was on their specials menu. I was a bit hesitant at first because I obviously hadn’t tried it before and to be honest, I was a bit put off knowing that the colour of the pasta would be black (yes, at that time my palette wasn’t quite as sophisticated as it is right now). To my surprise, the squid ink pasta tasted like any normal pasta – it was just that the colour that was different to me. I’ve had my fair share of squid ink pastas, both in Australia, and here in Brunei. I decided to combine my favourite flavours from both experiences to put up this dish to share with you guys.

I’ve never made fresh squid ink pasta at home, and only because I have no idea where to source squid ink from besides from the ink sacs of fresh squids/cuttle fish. I did some reading online and found that you can actually buy bottled squid ink, but you definitely won’t find them in stores here in Brunei. Heck they don’t even have store bought squid ink pasta here! So how did I manage to source mine? Well, if you’re a regular follower/reader of my blog, you’ll know that I was in Singapore a couple of months back. I was shopping for groceries with my friends for a dinner party that night and I was flabbergasted by all the produce and products found in that grocery store. I was supposed to be focused on grabbing the ingredients I needed to cook my dish for that night, but instead I wandered off, going from aisle to aisle, looking at anything and everything. I found myself in the pasta aisle and that where I came across store bought squid ink pasta. You had no idea how excited and in shock I was when I saw it – because I had no idea that you could buy it on the shelves; and without any hesitation at all, I bought myself a pack to bring back here to Brunei. I know, I know – I’m crazy right? Haha. My next mission will be tomato squid ink pasta from scratch, and I’ll definitely share it on my blog whenever I get around to trying it out! For now, here’s one recipe you can do for your squid ink pasta:

Spaghetti al Nero di Seppia con Calamari e Vongole Ingredients

PREP TIME 10 MINS | COOKING TIME 10-15 MINS | SERVES 5

INGREDIENTS

  • 1 pack (500g) squid ink pasta*
  • 1 pack (250g) cherry tomato medley, halved
  • 1 fish bouillon cube, dissolved in 2/3 cup of boiling water
  • 250g baby clam meat
  • 4 red bird’s eye chillies, sliced
  • 2 large squids, cleaned and cut into pieces
  • 1 lemon, wedged
  • 1/2 bulb garlic, minced
  • Olive Oil
  • Parsley, roughly chopped

*Fresh homemade squid ink pasta or store bought is fine for this recipe

METHOD

  1. Lightly score the inner surface of the squid, or alternatively, cut into rings. Set aside.
  2. Bring a large pot of salted water to a boil. Cook the squid ink spaghetti according to packet instructions or until al dente.
  3. While the pasta is cooking away, heat about 2 tablespoons of olive oil in a large frying pan over medium-high. Sauté the minced garlic and chillies together until golden brown and fragrant.
  4. Add the clam meat, juice of half a lemon, and a pinch of ground black pepper. Give it a good mix before adding the fish bouillon stock. Turn the heat down to low and leave to simmer for about 3-4 minutes. Add in the calamari when the pasta is almost done.
  5. Once the pasta is done, drain and then transfer to the calamari and clam mixture. Turn the heat back up to medium-high and then give it a good mix. Top with the chopped parsley and then turn the heat off.
  6. Serve immediately with a lemon wedge. Enjoy!

Spaghetti al Nero di Seppia con Calamari e Vongole

Spaghetti al Nero di Seppia con Calamari e Vongole

BON APPÉTIT

– Ally xx

myTaste.com

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Pastabella - PRIMI (PASTA): CARBONARA

Pastabella

Hello Everyone and hello to an all new Review Sunday! I’ve visited Pastabella twice now; the first time was for Marissa’s birthday dinner at the beginning of this month, and the second time was two nights ago when I caught up with my friend Rowena from back home. Both times did not disappoint; the food was absolutely amazing and the dining experience was taken to the next level with great company.

Pastabella is an Italian restaurant that is all about fresh house-made pasta and wood fired pizza. Now it may not have the best looking ambience in comparison to the other cafés and restaurants on the same street, but it had a homely feel to it. The inside space was like sitting down in your own dining room, while the outside space felt like your backyard or patio area.

There is this man, a cheerful guy he is, who I believe may quite possibly be the owner of Pastabella, greeted us with a smile, a cheeky joke and a laugh, which I thought was quite pleasant because it set the mood for us. I absolutely hate it when you’re greeted with snotty and unpleasant waiters/waitresses, but no, none at Pastabella! You could easily joke around with this man as well and he even returned the favour. When he served us, he asked “who ordered the spachatella?” I raised my hand and he placed the dish in front of me. He then asked “and who ordered the gamberi?” I mean, I was with one other person at that time so it was obviously Rowena’s dish. Nonetheless I responded by saying “I think someone inside ordered this” while I tried to point through the glass windows at a table inside. He the responded by saying “oh okay” and took about two steps away from our table, then quickly turned around, laughed, placed the dish in front of Rowena, and said “she’s a cheeky one isn’t she?” Golden. There were many other funny encounters but I’ll end up writing a whole paragraph or two more about that!

Pastabella - PRIMI (PASTA): BOSCAIOLA
PRIMI (PASTA): BOSCAIOLA
House-made fettuccine pasta with mushroom, bacon, and shallots in a fresh creamy sauce ($18.00)

This dish was quite similar to their carbonara, minus the mushrooms of course and add the egg. I had a little taste of this from my friend’s plate and I quite enjoyed how the cream sauce was nice and relatively thin, but still very flavoursome.

Pastabella - PRIMI (PASTA): CARBONARA
PRIMI (PASTA): CARBONARA
Famous Italian dish of house-made spaghetti pasta with bacon, shallots, egg, and cream ($18.00)

Carbonara is like a classic favourite of mine, but I always try to stray away from ordering it for two reasons mainly. The first is because I can make my own carbonara and secondly, for me I find that carbonara anywhere is the same. When this came to our table though, I have never seen anything like it! When I say that, I am actually referring to it’s presentation. I’ve had my fair share of carbonara’s and never have I seen it being served with a raw egg yolk sitting on a bed of pasta. It tasted amazing! The sauce was rich and absolutely divine, but I probably would struggle to eat a whole plate of it just because the richness and creaminess gets to you at a certain point.

Pastabella - PRIMI (PASTA): CHILLI CON GAMBERI
PRIMI (PASTA): CHILLI CON GAMBERI
House-made fettuccine pasta with tiger prawns, rocket, garlic, and olive oil, cooked in a white wine sauce with a dash of chilli ($22.00)

I had a little taste of this off Rowena’s plate – the tiger prawns were cooked to perfection. Plump, juicy, and soft; nothing of that rubbery texture that I’ve had at a fair share of other places. This dish here was perfection. The pasta was cooked well and I remember Rowena saying that she gets skeptical when dishes say ‘chilli’ but they don’t live up to that level of spice that she expects. This dish did not disappoint her tough! To quote her, “they used legit chillies”. I felt though that those who cannot take the heat will complain about the ‘dash’ of chilli – did not feel like dash! But I’m not complaining; I love the spicy kick!

Pastabella - PASTABELLA SPECIALS: RISOTTO MARINARA
PASTABELLA SPECIALS: RISOTTO MARINARA
Traditionally cooked risotto with mixed seafood in our traditional napolitana sauce garnished with fresh parsley ($26.00)

This for me tasted really good; the seafood was cooked to perfection and flavours were on point. But like other marinara dishes that I’ve had, I feel like they all taste the same.

Pastabella - PASTABELLA SPECIALS: SPACHATELLA, PISTACHIO E PANA
PASTABELLA SPECIALS: SPACHATELLA, PISTACHIO E PANA
A traditional Sicilian style pasta cooked with fresh cream, sprinkled with roasted pistachio nuts, and topped with pecorino cheese ($25.00)

I was intrigued by this one because never have I ever had a pasta-pistachio combination before. I love pistachios, and I know they have a very distinct taste to them as well. This pasta tasted so great! The pistachios really enhanced the flavour of the dish and was finished off nicely with pecorino on top. It was something that I’ve never tasted before, and I couldn’t even compare it to any other dish in terms of flavour.

In my opinion, the pizzas that we ordered were nothing really special that would make me want to go all the way back here for more. Don’t get me wrong, the pizzas were good, but it’s more like there are other pizza places that are nearer to where I live that are just as good.

Pastabella - PIZZA: ITALIANA
PIZZA: ITALIANA
Napolitana & mozzarella cheese base with eggplant, zucchini, mushrooms, artichokes, olives, and garlic ($23.00)

Pastabella - PIZZA: PASTABELLA
PIZZA: PASTABELLA
Signature Pastabella sauce, grilled chicken, mushrooms, and olives ($20.00)

Pastabella - DOLCI (DESSERTS): PIZZA ALLA BANANA
DOLCI (DESSERTS): PIZZA ALLA BANANA
Banana and custard pizza, drizzled with a delicious caramel sauce and lightly sprinkled with icing sugar ($14.00)

After a filling feast, we just had to have dessert, and we definitely made the right choice. Wood fired dessert pizza with a custard-base sauce, fresh bananas, and caramel sauce – what a combination! Though I love the taste of fresh bananas, I probably would’ve loved them to be fired in the pizza oven for a few minutes to caramelise. I bet that would be AMAZING.

Pastabella - DOLCI (DESSERTS): PASSIONE DI FRUTTI
DOLCI (DESSERTS): PASSIONE DI FRUTTI
Banana, passionfruit and custard pizza, sprinkled with icing sugar ($15.00)

I know, you’re probably thinking that this is exactly the same as above but with passionfruit instead of a caramel sauce. Well you are totally right! But this was supposed to be a dessert pizza with peaches and passionfruit instead of banana. To my dismay, they had run out of peaches that night, and they asked if banana was okay. Well, I couldn’t do anything about it, so I just agreed to it. Not disappointed on the taste though because it was just as good as the last time I had their pizza alla banana dessert!

I definitely recommend this place if you want to spend a quiet date night with friends or even your special someone. There’s just something about ambience that makes you feel right at home, and eating great traditional pasta and pizza with good company that makes Pastabella a great dining place.

So based on all that, I’d say that this place is a definite 9.5 for food (just a slight disappointment that they didn’t have peaches for the passione di frutti dessert pizza we ordered), ambience probably 8, and service an easy 10. Value? I’d probably give it an 8.5? The portions were decent for the price in my opinion!

Pastabella
89 Glebe Point Road,
Glebe, NSW
Australia, 2037

– Ally xx

Spaghetti alle Vongole

Spaghetti alle Vongole

Spaghetti alle Vongole (basically ‘spaghetti with clams’ in Italian) is one of my all time favourite seafood pasta, alongside with probably almost ALL seafood pastas out there to be honest. I cooked this up over the weekend but hadn’t found the time to upload it then, so here it is now. It is a dish that is highly popular throughout the central regions of Italy, including Rome, as well as further south in Campania. Italians prepare the dish in two ways:

  • in bianco: with oil, garlic, parsley, and sometimes a splash of white wine; or
  • in rosso: like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south.

Cheese and cream are sometimes added to the dish in most Italian-American recipes. However, these ingredients are quite alien to the spirit of Italian cooking. In the true spirit of Italian cooking, cheese is never added to this dish, accentuating the simple flavours of the clams and of good quality olive oil.

PREP TIME 5 MINS | COOKING TIME 10 MINS SERVES 2-3

INGREDIENTS

  • 1kg NZ Westhaven Vongole
  • 300g angel hair pasta
  • 2 cloves garlic, crushed and finely chopped
  • 2 red bird’s eye chill, sliced
  • 1 punnet (250g) cherry tomatoes, quartered
  • 1/4 cup extra virgin olive oil
  • 3/4 cup fish stock*
  • 3/4 cup Chardonnay
  • 1/2 cup fresh Italian parsley, chopped
  • Ground salt

*I would usually go for clam juice, but I couldn’t find any at the supermarkets.

METHOD

  1. In a large saucepan over medium heat, sauté the garlic and chillies in the olive oil until fragrant and the garlic is golden brown, about a minute. Then add the clams, fish stock, and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open. Add in the cherry tomatoes and remove from the heat.
  2. While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente (read packet instructions, 4-5minutes for angel hair pasta). Drain the pasta and transfer to the saucepan and toss well with the clam sauce and parsley. Serve immediately.

Spaghetti alle Vongole

BON APPÉTIT

– Ally xx
myTaste.com