Chef's Cookbook
Squid Ink Abalone, Tomato & Chilli Pasta
A quick and vibrant pasta dish combining tender Tasmanian abalone with squid ink pasta, fresh tomato, chilli, garlic, lemon and parsley. The abalone is flash-fried for just a couple of minutes, keeping it beautifully tender while the fresh ingredients create a light, flavourful sauce.
Watch the Recipe
Ingredients
- Three Friends Abalone, prepped and sliced
- Squid ink pasta
- Olive oil
- 2 cloves garlic, finely chopped
- 1 large red chilli, finely sliced or chopped
- A handful of flat-leaf parsley, roughly chopped
- Fresh tomatoes, chopped
- Capers
- Finely grated lemon zest, to taste
- Juice of ½ lemon
- Salt, for the pasta water
- Reserved pasta water, as needed
Method
- Prepare the ingredients
- Chop the flat-leaf parsley and set aside. Remove the prepared and sliced abalone from its packaging and have it ready to cook.
- Cook the pasta
- Bring a large pot of water to the boil and season generously with salt. The water should taste slightly salty, like the sea.
- Add the squid ink pasta and cook according to the packet instructions until al dente.
- Start the sauce
- While the pasta is cooking, heat a generous amount of olive oil in a frying pan over medium heat.
- Add the garlic and red chilli and gently fry. Keep the heat moderate so the garlic softens without browning, as browned garlic can become bitter.
- Flash-fry the abalone
- Add the sliced abalone to the pan and quickly fry it with the garlic and chilli.
- Abalone only needs a short cooking time, so avoid overcooking it to help keep it tender.
- Add the fresh ingredients
- Add the chopped tomatoes, capers, lemon zest and the juice of half a lemon.
- Toss everything together and cook for approximately 1 minute.
- Bring everything together
- Once the pasta is al dente, transfer it directly into the frying pan with the abalone mixture.
- Add a splash of the reserved pasta water and toss everything together until the pasta is evenly coated.
- Finish and serve
- Add the chopped parsley and toss through just before serving.
- Plate the squid ink pasta and spoon the tomato, chilli, garlic and abalone mixture over the top.