Black squid-ink pasta with anchovies and olives
Ingredients
- 500g black squid-ink pasta (dried or fresh – adjust cooking times to suit)
- 100g butter
- juice of 1 lemon
- 5ml (1 tsp) freshly cracked black pepper
- 16 – 20 anchovy fillets, chopped
- 200g black Kalamata olives, pitted
- small handful fresh parsley, chopped
- Parmesan, freshly grated, to serve
Instructions
1
Bring a large saucepan of salted water to a boil, add the pasta and
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cook according to packet instructions.
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2. Melt the butter in a separate saucepan over medium heat. Once
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melted, stir in the lemon juice, black pepper, anchovies, olives and
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parsley.
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3. Toss the cooked, hot pasta in the butter sauce and serve immediately
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topped with freshly grated Parmesan.
