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Pasta from the rocks
Serves 4 Starters and mains
Ingredients
- 350g spaghetti or linguine
- 50ml extra virgin olive oil
- 2 medium squid, cleaned and cut into 1cm x 3cm strips
- 400g fresh clams, cleaned
- 400g fresh mussels, cleaned
- 4 raw king prawns, with shells
- 1 garlic clove, finely chopped
- ½ fresh red chilli, depending on strength, finely sliced handful of parsley, roughly chopped
- 50ml white wine
- 12 cherry tomatoes, halved
Method
Bring a pan of well-salted water to the boil and cook the pasta until al dente. Heat the oil in a large frying pan, add the squid and cook through for just a few minutes. Add the remaining seafood, garlic, chilli and parsley. The shells will start to open in just a few minutes. When they are all open, pour in the wine and let it reduce for a couple of minutes.
Discard any unopened shells. Then add the cherry tomatoes and a generous pinch of salt. Drain the pasta and toss in the sauce. Serve on warmed plates.
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