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Millerighe with Squid and Fennel

This tasty pasta dish is ideal for those fish lovers, who want that sea food taste but don’t have the time for it. Quick and easy this pasta dish can be served both as a starter and as a main course.

Serves 6 
Preparation and Cooking Time: Approx 75 minutes

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Fiorillo Millerighe 500g

Hello Orange Juice 6 tbsp

Squid 700g

Fish Stock 150ml

Extra Virgin Olive Oil 120ml

Garlic Cloves 3, peeled and minced

Celery Stalks 3, cut ½”/ 2cm thick diagonally

Fennel Bulb 1, large, thinly sliced

Fennel Leaves 10g, finely chopped

Pour pasta in boiling salted water, stir from time to time and boil gently with cover on for 10 minutes or until al dente. Drain, rinse under running water and toss 2 tbsp of olive oil. Cover and put the pasta in the fridge.

Clean and prepare the squid by cutting it into ½”/ 2cm rings. Place in a colander and rinse well with running water. In a medium frying pan over medium heat bring fish stock to boil, add the squid, cover and cook for just about 1 minute until it turns opaque. Remove squid from pan and set aside. Keep boiling the cooked liquid uncovered until reduced to just about 3 tbsp.

Now in a large bowl whisk together the remaining oil, remaining stock, orange juice and garlic. Add the pasta, squid, fennel bulb and leaves, celery stalks and a pinch of salt and pepper. Toss and mix well and serve at room temperature.

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