Anise Myrtle & Squid Ink Linguine

$12.00

Taste Profile

A striking black linguine with a subtle licorice aroma from Anise Myrtle and the rich, briny depth of squid ink. This pasta delivers a perfect balance of earthy sweetness and oceanic umami.

Aunty Dale’s Serving Suggestions

Toss with olive oil, garlic, and prawns for a simple, elegant seafood dish.
Serve with creamy sauces or light broths to let the flavors shine.
Pair with shellfish, calamari, or smoked salmon for a gourmet twist.

Why You’ll Love It

Handcrafted in small batches, our pasta is bronze-die extruded and air-dried for 48 hours, creating a porous texture that absorbs sauces beautifully. The native Anise Myrtle adds a delicate herbal sweetness that complements the depth of squid ink, making this linguine a one-of-a-kind dining experience.

Recipe Inspiration: Anise Myrtle & Squid Ink Linguine with Garlic Butter Prawns

Ingredients:

250g Anise Myrtle & Squid Ink Linguine
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
250g prawns, peeled and deveined
1/2 tsp Anise Myrtle flakes
1/4 cup white wine (optional)
1/2 tsp sea salt
Cracked black pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving

Directions:

Cook the linguine in salted boiling water until al dente. Drain and set aside.
In a large pan, heat olive oil and butter over medium heat. Add garlic and sauté until fragrant.
Add prawns and cook for 2-3 minutes until pink. Stir in Anise Myrtle flakes, salt, and black pepper.
Deglaze with white wine if using, allowing it to reduce slightly.
Toss the cooked pasta into the pan, coating evenly with the sauce.
Serve immediately, garnished with parsley and a squeeze of fresh lemon.

Dietary Information:

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