Garlic squid and prawns with black linguine

  • Portion size: Serves 4
  • Ready in 15 min
  • Difficulty: easy

This Italian dish using squid ink linguine and prawns is quick to make using time-saving ingredients.

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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
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Method

  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.
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  5. 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.

Nutrition

  • 527kcals Calories
  • 14.8g (2.4g saturated) Fat
  • 39.2g Protein
  • 63.4g (6.6g sugar) Carbs
  • 1.8g Salt
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