240 g, (linguini)
Calamari or squid, raw
160 g, 1 squid, cleaned, scored and cut into 3cm chunks
1 medium, finely chopped
1 medium, thinly sliced
Canned diced tomatoes
400 g, (1 x 400g can)
12 individual, peeled, deveined, tails intact
12 piece(s), (black), scrubbed, debearded
300 g, cut into bite size pieces
4 clove(s), thinly sliced
Fresh flat-leaf parsley
2 tbs, coarsely chopped
- Cook the pasta in a large saucepan of boiling salted water following packet instructions.
- Meanwhile, heat half the oil in a large frying pan over high heat. Cook the calamari for 2 minutes or until tender and lightly charred. Transfer to a plate.
- Heat the remaining oil in the pan and reduce heat to medium-high heat. Cook the capsicum for 2 minutes. Add the onion and garlic and cook, stirring, for 3 minutes or until softened. Add the tomato. Season with pepper and bring to the boil. Reduce heat and simmer, covered, for 5 minutes. Add the prawns, mussels and fish, and simmer, covered, for 7 minutes or until the seafood is just cooked.
- Toss the seafood mixture and calamari through the pasta. Top with parsley to serve.