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  • Writer's pictureMatt Chinnery

Black Squid Ink Pasta with Prawns, Pancetta, Cherry Tomatoes and Cerveza Loba Blanca

Updated: Aug 29, 2020

I am lucky enough to have visited Mexico , its a beautiful country full of my favourite culinary flavours and aromas. Unfortunately when I visited in 2011 I was fairly restricted to the big brand beers to drink during my holiday, although to be honest I am not complaining at this as I was more than happy to drink the all inclusive ice cold Dos Equis and Tequila chasers in the blistering heat by the sea! Had my travels to Mexico been more recent I would have been searching for what Craft Beer the local towns had to offer. Luckily for me I have a friend in the industry, Dave, who is bringing Mexican beer from Cerveza Loba and Propaganda Brewing to restaurants and venues in the UK and now for direct delivery.

Cerveza Loba first started as an idea amongst friends in 2012 and in 2015 found its home in the heart of Guadalajara, close to the Santa Tere Market. Brewing a selection of beers and racking up several awards (including winning best North American of the Year at last years International Beer Awards) Cerveza Loba has brought many different styles of beers to the Mexican beer drinkers that they would have previously found difficult to sample outside of international imports. I had been looking forward to trying the beers for some time and when the chance to buy a mixed case came about I jumped at the chance. Overall the whole box was full of very good beers but my stand out beer was Blanca, a beautifully delicate Belgian Wit that could easily stand up against any well known Belgian brewed Wit. Brewed using oranges that can be found in the local market near to their brewery and coriander seeds to give Blanca that instantly recognisable classic Wit flavours, smooth citrus, cloves, slight banana and bubble gum.

Belgian Wit pairs well with seafood, the soft flavours don't overpower the seafood and pairs well with the ingredients I have used in this very simple and quick recipe. I have used Black Squid Ink Pasta as I have had a pack hanging around in the cupboards for a while now but this should work with normal every day Linguine spaghetti pasta. I have plans for another recipe using Cerveza Loba beer, a much more Mexican style dish, so keep your eyes open for that in the near future.

Black Squid Ink Pasta with Prawns, Pancetta, Cherry Tomatoes and Cerveza Loba Blanca

  • 250g Black squid ink pasta

  • Pack of uncooked prawns

  • Small pack of diced smoked pancetta

  • 50g Butter

  • Small pack of cherry tomatoes 250g-300g sliced in half

  • 1 Clove garlic crushed

  • Juice of one Lemon

  • Handful of chopped parsley

  • Olive oil

  • Shaved parmesan cheese

  • Salt & pepper for seasoning

  • 100ml Cerveza Loba Blanca (or any other Belgian style Wit)

Cook your pasta in boiling water to the instructions on the pack, once finished drain and drizzle in olive oil so it doesn't stick.

While the pasta is cooking fry the pancetta cubes for 5 mins. Once they start looking cooked and start to crisp add the crushed garlic and 2 minutes later add 100ml of Cerveza Loba Blanca and prawns. Cook for a few minutes till the prawns turn pick and are cooked throughout. Once cooked turn off the heat and add the butter, chopped parsley and lemon juice, mix together. Plate your pasta, spoon on your prawns and pancetta, then arrange cherry tomatoes, shaved parmesan and season with salt and pepper.

You can find and order Cerveza Loba beers via Drinks Craft here.

Disclaimer - I am industry friends with Dave of Drinks Craft who brings these beers over to the UK. I did in fact buy these beers and there was no conversation between Dave and myself about featuring Cerveza Loba on my blog. Although I think Dave is a bloody lovely bloke, I do not think this has effected my opinion of the beer or for picking it to use for this recipe.

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