Squid ink pasta with mandarins and capers
This is one surprising dish. The ingredients each are strange in this composition but the result is never the less astonishingly tasty, very surprising in the good way.
What you need:
400g squid ink tagliatelle ( the exact amount you get in our squid ink pasta recipe here on XOTC)
20 curry leafs or a little handfull
salt and pepper
Take two of the mandarins and grate of the zest with a grater tool. Set aside the zest in a bowl
Squeeze another mandarin for the juice and add to the zest
Take the two mandarins you grated + the two remaining and cut off the two "ends" of each one
Then carefully, with a sharp fillet knife cut off the peel in the way that you also cut the skin of the mandarin.
Then with the same knife cut on each side of the slats that you end up with only fillets of mandarins
Set aside the mandarins.
You can eventually squeeze the leftover parts of the mandarins into the bowl with zest
Put a large pot with 3-4 liters of salty water to the boil
Make ready a wok pan with 150g of butter + the capers
Make ready a small pan with only the juice ( keep the zest in the bowl)
Turn on the wok pan on medium heat. Turn on the small pan on medium heat to reduce the juice slightly.
Now put in the freshly made tagliatelle (cooking time 5 min) in the large pot with boiling water.
Keep an eye on the pasta when at the same time, add the curry leaves into the wok pan the moment the butter starts to bubble. Add salt and pepper to taste.
Add the reduced juice into the butter, capers and curry leaves. Stir a little and let cook for 1 min.
Turn off the heat.
Now the pasta is cooked al dente. Put through a sieve and add the pasta into the wok pan( eventually keep some of the pasta water). Add also the remaining butter and the zest. Stir gently until the butter is melted and you have the desired amount of sauce, in case not, add a little pasta water.
Finally add the mandarin fillets and carefully stir into the pasta.
Serve immediately as the mandarins shall not pick up too much heat from the hot pasta.