CHEF'S KISS: Squid Ink Spaghetti Mari e Monti
- 34 minutes ago
- 2 min read
London's Italian gem, Casa Tua shares the recipe for their signature Pasta Dish
If you can’t jet to Italy for dinner, London’s Casa Tua is a molto buono alternative.
With cosy locations in Camden and King’s Cross, the restaurants are celebrated for their fresh, handmade Puglian pasta and rustic dishes.
Their signature Squid Ink Spaghetti Mari e Monti is why many flock to Casa Tua, and they have shared the recipe with us, for you to make it at home.
Casa Tua - locations in King's Cross (106 Cromer St, London WC1H 8BZ) and Camden (176 Royal College St, London NW1 0SP)
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Squid Ink Spaghetti Mari e Monti
Ingredients - Serves 4
Pasta & Base
400g fresh made squid ink spaghetti (recipe below, if making fresh)
6 tbsp Extra-Virgin olive oil
3 garlic cloves thinly sliced
½ tsp chili flakes
Main ingredients
16 large king prawns, peeled
2 large king oyster mushrooms, sliced lengthwise
1 large green courgette, julienned
Salt & freshly cracked black pepper
To finish
Zest of ½ lemon
Juice of ½ lemon
Apulian burrata cheese
Fresh chives, finely snipped
Method
Pat prawns dry and lightly season with salt.
Slice mushrooms thick, so they stay meaty.
Cut courgette into fine matchsticks.
Cook squid ink spaghetti until just al dente.
Reserve 1 cup pasta water, then drain.
Sauté the Mushrooms - Heat 2 tbsp olive oil in a wide pan over medium-high heat.
Add king oyster mushrooms in a single layer.
Cook until deeply golden on both sides
Remove and set aside.
In the same pan, add 1 tbsp olive oil.
Add garlic and chili flakes, cook 30 seconds.
Add prawns and sear 1 minute per side until just opaque.
Deglaze with white wine and let reduce by half.
Remove prawns and set aside.
Lower heat to medium - Add another 1–2 tbsp olive oil.
Toss in courgette and sauté 60 seconds to keep them fresh
Add cooked pasta directly to the pan.
Add a splash of pasta water and toss to emulsify.
Return mushrooms and prawns to the pan.
To finish
Finish with lemon zest and a little juice, and salt and pepper to taste.
Twirl pasta into warm bowls.
Tear burrata over the top.
Garnish generously with chives.
Finish with a final drizzle of olive oil and cracked pepper.
Black Ink Pasta Dough (Pasta Al Nero Di Seppia)
Ingredients
250g 00 flour
2 large eggs
2 teaspoons squid ink
½ teaspoon salt
1 teaspoon olive oil
Method
Place flour on a clean surface and make a well in the center.
Crack eggs into the well.
Add squid ink and salt.
Use a fork to gradually mix the eggs and ink into the flour.
Once shaggy, knead by hand for about 8–10 minutes until smooth and elastic.
If sticky: add a little flour. If dry: add a few drops of water.
Wrap tightly in plastic wrap.
Let rest 30 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Roll by hand with a rolling pin or use a pasta machine to desired thickness and shape
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