• 250g squid ink pasta
• 40g butter, diced
• 2 cloves of garlic, crushed
• 1 fresh chilli, finely chopped
• 1 400g Cooked-In-Bag Goolwa PiPiCo Pipis and juice from the pack
• 1/2 bunch flat leaf parsley, picked and chopped roughly
• 2 tablespoons extra virgin olive oil

IMPORTANT: This recipe was created for use with Goolwa PiPiCo's Pre-Cooked Ready to Serve 400g packs.

1. Bring a heavy-based pan and add butter, garlic, chili and sauté
2. Add pipis, making sure to include all juice in the packet
3. Boil salted water in a large pan. Once boiling, add the squid ink pasta and cook for 8-12 minutes
4. Drain the pasta and to the other pan and stir through
5. Season with parsley, a little butter and extra virgin olive oil.
6. Taste and serve