I swear, if I was I stay at home hubby I’d be making pasta twice a week.

Ok, maybe once a fortnight.

Alright, let’s be realistic and say I’d be making it once every couple of months. So much easier to open a packet, right? I’m just as uninterested as the next person.

Yet sometimes it’s rewarding getting down and dirty with firm finger and wrist action and a lump of dough; producing some kind of pasta that can be used fresh, or dried and used over the coming weeks.

Kinda like the pici I made for this recipe. This style of pasta is probably one of the easiest to construct. No machinery required – just a rolling pin, a knife and your two hands.

I’ve thrown a little squid ink into the dough, as I wanted the pasta I was serving to really complement the scallops I was about to prepare.

It may look complicated, but this dish only requires a few steps – providing the pasta is made in advance.

psssst … or use the packet stuff!

Fresh scallops seared in butter, removed, then the butter is emulsified with a good splash of fresh lime juice. Throw the cooked pasta into the sauce, dish it up with the scallops and it’s done.

Garnish-wise, I’ve scattered a few shimeji mushrooms about the plate. They were on special due to being a couple of days from hitting the use by date. Still perfectly fine.

As for the other stuff – I sliced a bit of black garlic over it, threw a few wild fennel fronds I foraged from up the road and dolled it up with nasturtium leaves from my garden. Oh, and native violets from the kerbside garden.

Lastly, a good dose of finger lime from my little stash that’s stored in the freezer from last season. I do have some nearly ripe ones growing on one of my trees, but they’re still a bit off harvest time.

I probably should start thinking about what to do with them!

Print Recipe

Squid ink pasta with scallops, lime butter & shimeji mushrooms

A deliciously vibrant squid ink pasta dish with scallops, mushrooms and lime butter.

Course

Main Dish

Servings

servings

Ingredients

Pasta

• 400 g 00 flour plus extra for dusting
• 4 large eggs lightly beaten
• 2 tbsp squid ink
• ½ tsp virgin olive oil

To cook

• 100 g squid ink pici cooked and kept warm
• 150 g butter
• 10 scallops roe on
• Salt & black pepper to taste
• 40 g shimeji mushrooms
• 2 cloves black garlic thinly sliced
• 1 finger lime pulp removed
• Fennel fronds & native violets to garnish

Course Main Dish Servings servings Ingredients Pasta 400 g 00 flour plus extra for dusting 4 large eggs lightly beaten 2 tbsp squid ink ½ tsp virgin olive oil To cook 100 g squid ink pici cooked and kept warm 150 g butter 10 scallops roe on Salt & black pepper to taste 40 g shimeji mushrooms 2 cloves black garlic thinly sliced 1 finger lime pulp removed Fennel fronds & native violets to garnish

Instructions

Pasta

1. Sift the flour into a mound on your work surface. Alternatively use a large bowl. Make a well in the centre and add the combined eggs, squid ink and oil.
2. Using a fork, incorporate the flour into the egg mixture, starting with the inner rim of the well. As you stir around the well, keep incorporating more and more of the flour until you get to the outer edge of the flour and it is all incorporated.
3. Once a dough is formed, knead it on a flour-dusted work surface for about 5 or 6 minutes, or until elastic and a little sticky.
4. Cover with a small bowl or wrap in plastic and allow to rest for half an hour.
5. To make pici, roll the dough to 5 mm thickness and cut it at 5 mm intervals. Take each strip and roll it into thin strands with your palm. Cook while still fresh, or drape over a clothes horse (as I did!) and allow it to dry overnight.

To cook

1. Heat a large skillet over medium-high heat. Add half the butter, swirl to melt and toss in the scallops. Cook for 2 minutes on one side, turn over and cook the other side. Keep in mind they will cook faster if they are smaller. Just don't overcook them!
2. Remove the scallops from the skillet and set aside. Add the lime juice to the pan and then add the remaining butter to the pan, as well. Whisk to combine.
3. Season well with salt and pepper, then toss in the cooked pasta. Turn off heat and plate up the pasta and scallops.
4. Garnish with the mushrooms, black garlic, finger lime, fennel fronds and native violets.
5. Serve immediately!

Recipe Notes

If you're going out foraging be 100% certain that what you're picking is edible. When in doubt, don't pick it - or consult an expert.

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