Garlic squid and prawns with black linguine recipe

This easy Italian seafood dish is a universal favourite, and the simplicity of it lies in the timing - the moment the pasta is ready, so is the sauce!

Serves 4

Ready in 15 minutes

Ingredients

  • 400g prepared small squid (ask your fishmonger to clean them for you)
  • 300g squid ink linguine (from Sainsbury's Special Selection and Italian delis) or regular linguine
  • 4 tbsp extra-virgin olive oil, plus extra for drizzling
  • 300g large, peeled raw prawns with tail-shells on
  • 4 garlic cloves, finely chopped
  • Bunch of spring onions, sliced
  • 300g baby tomatoes, halved
  • 50g bag fresh wild rocket
  • Juice of 1 lemon

METHOD

How to make garlic squid with linguine

1. Cut along 1 side of each squid pouch and open them out flat. Using a sharp knife, score the inner sides in a diamond pattern, then cut the flesh into 5cm pieces. Set aside the squid pieces with the tentacles.

2. Cook the linguine in lightly salted boiling water for about 8 minutes or until al dente. Drain, reserving a little of the cooking liquid.

3. Meanwhile, heat the oil in a large frying pan over a high heat. Add the squid and cook for 2 minutes or until golden and lightly caramelised. Lift out and set aside. Add the prawns, garlic and spring onions and cook for 2 minutes, then add the tomatoes and cook for a further 1-2 minutes or until the prawns are cooked through. Add the squid and toss lightly.

4. Stir the rocket and a splash of the reserved pasta cooking liquid through the linguine. Add the seafood and tomato mixture to the linguine. Season well, add the lemon juice and divide between 4 bowls. Drizzle with the extra oil to serve.

© delicious. magazine

Wine note

Go for a dry, fairly simple white - an Italian style such as Soave or Verdicchio would make a refreshing, light partner.

Comments

Average rating: 3.5/5
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Nutritional Information

Per serving:
527 kcals
14.8g fat (2.4g saturated) 39.2g protein
63.4g carbs
6.6g sugar
1.8g salt

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Contributed by delicious. magazine

Contributed by delicious. magazine

Tuesday 25 September 2007
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