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Garlic squid and prawns with black linguine

Garlic squid and prawns with black linguine

Name: Garlic squid and prawns with black linguine
Yield: Serves 4
Cuisine: Italian recipes
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

Easy
October 2006

Easy
October 2006

Test kitchen approved

Serves 4
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

Nutrition: per serving

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

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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

Method

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