Garlic squid and prawns with black linguine recipe

By Catherine Hill

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

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

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.