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Black pasta with seafood mix and marsh samphire

250 g squid pasta (black pasta) 4 tablespoons of olive oil
150 g marsh samphire, rinsed and hard parts removed Freshly ground pepper
400 g Prins & Dingemanse seafood mix

Cook the pasta al dente in water without adding salt. Two minutes before the end of the cooking time, add the marsh samphire and bring back to the boil. Leave for 1 more minute and add the seafood mix. Warm the mixture through for 30 seconds and drain. Serve in a wide bowl and drizzle the oil on top. Mix carefully and add pepper to taste.