Recipe by Richard Purdue, Executive Chef, Margaret – Double Bay Sydney
Serves 4
12 cherry tomatoes
400g squid-ink noodles
2 slices two-day-old sourdough bread
100ml extra-virgin olive oil, plus extra 50ml for croutons
400g sashimi-grade squid, cleaned, sliced into 5mm strips
4 rashers double-smoked belly bacon, diced
4 cloves garlic, crushed and minced
6 green bird’s-eye chillies, very finely sliced
1tbs squid ink (from deli) mixed with ½ cup chicken stock
4 eschalots (French shallots), finely sliced
1tbs fish sauce
2 limes, juice only
Sea salt
Black pepper, freshly ground
½ bunch coriander, leaves picked, washed, dried
Preheat oven to 130C fan-forced or 150C conventional. Cut the tomatoes in half, place onto baking paper on a tray and cook for 40min.
In a pot of salted boiling water, cook the noodles according to the instructions on the packet, and drain. While the noodles are cooking, cut the bread into small dice. Heat 50ml olive oil in a pan and, with seasoning, cook the bread over a high heat until golden brown. Drain croutons and reserve. Heat 100ml oil in a frying pan and, over a high heat, stir-fry the squid for no longer than 20 seconds. Add the bacon, garlic and chilli and cook for a further 2min, stirring continuously. Add drained noodles to the squid along with the squid ink and stock mixture, then add eschalot, fish sauce and lime juice. Check the seasoning as a little salt may be needed. Add a good grind of pepper. Quickly add the semi-dried tomato, fold through the coriander and remove from heat.
To serve
Fill four pasta bowls with the noodles and squid. Spoon over any leftover sauce. Sprinkle with croutons and serve immediately.