Reef-style squid ink garganelli – Food & Home Magazine

Ingredients

• 1 quantity squid ink pasta dough
• Sauce
• 60ml (¼ cup) olive oil
• 2 garlic cloves, crushed
• 1 red chilli, seeded and thinly sliced
• 2 x 410g tins chopped tomatoes
• 200ml dry white wine
• 300g mussels
• 200g prawns, shelled and deveined
• 200g calamari
• 200g squid heads
• 60ml (¼ cup) fresh flat-leaf parsley,
• finely chopped + extra, to serve
• salt and freshly ground black pepper, to taste