Squid ink pasta with scallops, lime & mushrooms

Squid ink pasta with scallops, lime & mushrooms

Squid ink pici pasta

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.

Squid ink pici with scallops, lime butter & shimeji mushrooms

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.

Squid ink pici pasta

Squid ink pici with scallops, lime butter & shimeji mushrooms

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!

Fresh scallops in the shell

Squid ink pici with scallops, lime butter & shimeji mushrooms

 

Print Recipe
Squid ink pasta with scallops, lime butter & shimeji mushrooms
A deliciously vibrant squid ink pasta dish with scallops, mushrooms and lime butter.
Squid ink pici with scallops, lime butter & shimeji mushrooms
Course Main Dish
Servings
servings
Ingredients
Pasta
To cook
Course Main Dish
Servings
servings
Ingredients
Pasta
To cook
Squid ink pici with scallops, lime butter & shimeji mushrooms
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.

Share this Recipe
  • Did you know that squid ink has the power undo any magical spell? Even the most powerful. So I’d use it sparingly if I were you. What it taste like?

    • I didn’t know that, Jeff, so probably a good thing I don’t cook with it too often. The pasta has a very subtle taste of fish – nowhere near as strong as, say, a squid ink risotto.

  • Barry Ozmo

    i have 6 finger limes on my tree.woot!looks a lovely dish.i should try it with a fresh finger lime.

  • Josie Spicer

    This dish looks so beautiful. I love the touch of foraged garnishes.

    For the first time I can look at your props and say that I own the same one…unfortunately it was only the pasta drying rack/washing line.

  • I love making squid ink pasta – it is so sinister! And elegant. And sexy. And topping it scallops? Amen! I am feeling like a version of this will be on our table soon! And, even though I am not a stay at home hubby (although that would be nice), I have been known to make pasta several times a week. Yep. A glutton for noodly gluten!

    • I’d give the stay at home thing a try, if we could afford it. I’d get bored very quickly, no doubt!

      • I don’t think I’d get bored, but I know I’d get really fat!

  • I love squid ink anything. I’d also love a stay at home hubby. Heh.

  • milkteaxx

    your scallops look gorgeous, this dish has all the foodies I like!

  • KevinIsCooking

    I never heard of this version of pasta and am with you that it’s easier to open that package of dried store bought pasta, but how satisfying to make you’re own every once in a while. Especially this beauty of squid ink pici John. You pantry and garden sure supplies you well. 🙂 Beautiful!

    • I adore the colour of the pasta. It was pure black when I was rolling it – so beautiful – a pity it lightens a little when it dries.

      • KevinIsCooking

        The drying rack is great! I especially loved the photo of them dried standing up in the glass. Fantastic shot. BTW, that rolling pin is the best!

  • Sara (Belly Rumbles)

    Squid ink pasta is the sexy aunty in the pasta family, don’t you think? There is something that is completely alluring about it. Great dish that is so visually appealing, and sounds as tasty as all get out. Plus you win me over as usual with the native ingredients.

  • AmandaChewTown

    God I love pici! So rustic and delicious. I’m a massive fan of the combination of flavours here and think I’ll have to buy some scallops soon!

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