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Squid Ink Spaghetti

Squid Ink Calamari Spaghetti - Rockfish Mitch Tonks Ben Tollworthy Recipe

Canned seafood is way better quality these days, mainly thanks to the Spanish and Portuguese who were pioneers in preserving techniques. Sardines, mackerel and squid have intense fishy flavours and they're perfect to use when you want that hit of taste.  And the best part... because they're straight out of a can, there is no faffing around - your meal is ready in just a few minutes.

Mitch Tonk's Rockfish is one of a handful of British companies catching sustainable fresh British seafood in the South West and preserving it. As an island nation, we have such wonderful seafood, most of which goes abroad. It's great that finally, we are keeping some of the best for ourselves!

This dish is a classic simple lunch or light supper and so easy with just four great quality ingredients, it's done in 10 minutes (the time it takes to cook the pasta) and tastes fantastic. Watch our short video here. 

Ingredients for Squid Ink Spaghetti
Serves 1-2 (depending on how hungry you are!)
140g dry spaghetti
1 can Rockfish Brixham Calamari in Ink Sauce
½ lemon
Small bunch of fresh parsley, chopped
A little extra virgin olive oil for drizzling

1. Bring a large pan of salted water to the boil. When cooking pasta, you shuold be able to taste the salt in the water.

2. Remove the squid and all the sauce from the can into a small frying pan and gentle warm for a minute or two.

3. Squeeze half a lemon into the squid.

4. Once the pasta is cooked, add the drained pasta to the squid pan along with the chopped parsley. Toss everything through and serve on warm plates with a drizzle of extra virgin olive oil and some extra lemon.

Enjoy! Foodies, don't forget to tag us when you make this at home and leave us a review for this recipe below. Ben 

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