You have probably seen and tried squid ink pasta on menus at your favorite restaurant. Besides looking cool, the black pasta is mildly fishy and salty on its own. Studies had shown that some substance in squid ink can stop cell tumor cells from invading and migrating, meaning it can slow the spread of cancer.
1 packet Squid Ink Pasta (250g)
1-2 big Squid (Cut into rings)
12-14 fresh prawns (Remove shells, keep heads and tails intact)
2 tomatoes (Chopped)
4 cloves garlic
2 cloves shallots
1 bottle tomato spice sauce (or any good pasta sauce)
A bunch of Basil leaves
2 tbsp Olive oil
1 tbsp mixed dried herbs
1/2 cups white wine
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir shallot and garlic until tender, before brown. Season with dried herbs, salt, and black pepper. Stir in fresh tomatoes. Add wine and tomato sauce. Simmer for 4-5 minutes.
Stir seafood into tomato mixture; cook and stir until seafood are cooked, about 4-5 minutes. Turn off the fire.
Combine seafood mixture and pasta, and divide among 4 plates. Sprinkle fresh Basil and serve immediately.