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February 09, 2026
Morelli Pasta has been using the artisanal method of reincorporating wheat germ into semolina to create pasta with a unique taste and aroma of wheat. They’ve been doing it for 5 generations!
This recipe features their Morelli Squid Ink Linguine.
- 250 g Morelli Squid Ink Linguine*
- 250 g large raw prawns, peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- ⅓ tsp chili flakes (adjust to taste)
- ⅓ tsp kosher salt
- ⅛ tsp freshly ground black pepper
- 1½ tbsp fresh parsley, chopped
- 2 tsp lemon juice
* Available from Well Seasoned
1. Cook pasta in salted boiling water for 6–7 minutes until al dente.
2. Reserve 1/4 cup pasta water, then drain.
3. Heat olive oil in a skillet over medium heat.
4. Add garlic and chili flakes; sauté 30 seconds until fragrant.
5. Add prawns, salt, and pepper; cook 2–3 minutes per side until pink and just cooked.
6. Toss pasta with prawns, parsley, lemon juice, and 2–3 tbsp reserved pasta water. Serve immediately.
Serves: 2
Prep time: 10 min
Cook time: 15 min
