Garlic squid and prawns with black linguine

Garlic squid and prawns with black linguine
  • Serves icon Serves 4
  • Time icon Ready in 15 min

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

Nutrition: per serving

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

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

  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.

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