Squid Ink Pasta with King Prawns and Fresh Herb Sauce

If you love intricate flavours, then get ready to be pleased with this squid ink pasta recipe.
Squid Ink Pasta with King Prawns and Fresh Herb Sauce
  • 4 people
  • 25 mins
  • 15 mins
  • 10 mins


To make the herb sauce, finely chop or use a food processor to blend the
spring onions, chives, parley, chilli, capers and Anchovies in garlic oil. Blend in the
olive oil and lemon juice to give it a sauce consistency.

Drizzle olive oil on the lemons and king prawns, season with salt and pepper and roast in a preheated oven at 180C for 7 minutes.

Boil and drain the pasta according to the packet instructions.

Before serving, toss the herb sauce and squid ink pasta with the roasted king prawns.


  • 16 king prawns (or 2 kg crab claws)
    1 packet of squid ink pasta
    2 lemons, halved and squeezed
    Olive oil
    Salt and black pepperIngredients for the herb sauce:
    Anchovies in garlic oil
    Mild fresh chilli
    Spring onions
    Fresh parsley
    Fresh chives
    Olive oil
    Lemon juice
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