This black squid ink linguine dish is incredibly delicious and the colours of cherry tomatoes add a beautiful contrast to the plate. The dish gives a gorgeous deep savoury flavour combined with the sweetness of the marinated prawns. The recipe works well with almost any type of seafood. Get creative in the kitchen and feel free to add in your favourites! Great with our seafood marinara mix, prawns, squid and mussels. Yum!
Cut cherry tomatoes in half, crush garlic and finely dice onion.
Cook linguine in a large pot of salted boiling water, stirring occasionally until al dente. Drain linguine and reserve a cup of pasta water for cooking. Set pasta aside.
Heat a large pan with oil over medium to high heat, add in marinated garlic prawns. Searing both sides of the prawns until golden brown.
Add in crushed garlic, diced onion and cherry tomatoes, stirring occasionally for 1 minute, until fragrant.
Pour in arrabiata pasta sauce, stirring occasionally. Add in 2 teaspoon of sugar, lemon juice and pepper, stir to mix through. Taste, if the sauce is a bit tart, add in some more sugar or salt & pepper if needed.
Add linguine and some pasta water to sauce and cook, tossing often and adding more pasta water if needed. Allow sauce to thicken and become saucy to coat pasta.
Garnish with parsley and serve.
Experience the freshness of the fish markets at home