If you like seafood and pasta, you can’t miss out on this dish.
I love making this when I feel like having a light meal of seafood and pasta. You can use either fresh or dried herbs. If you use fresh ones, make sure to add about 3 times as much.
A light Mediterranean meal for any occasion.
Part of the Copy Pasta Master Range. It’s fancy enough to impress others on a date, yet simple enough to cook it for yourself or the family on a busy day.
Recipe
Makes 2-3 Serves
Ingredients
160 grams (I use Fettuccine but any variant is fine)
160 Grams Roughly 14 Raw Prawns (Shrimp) Peeled and Devained
180 Grams roughly 2 Squid Tubes
60 Grams Shallots (green onions, scallions)
40 Grams Chilli
20 Grams Garlic
50 Grams Black Olives
40 Grams Capers
200 Grams Cherry or Small Tomatoes
1/2 Teaspoon Basil Flakes
1/2 Teaspoon Parsley
1/2 Teaspoon Oregano
1/2 Teaspoon Chilli Flakes
1/2 Tablespoon Cracked Pepper
2 1/2 Tablespoon Olive Oil
Directions
Cook your pasta according to packet instructions. I like to add a little oil to prevent them from clumping.
Slice your chilli.
Slice up your olives. I always buy pre-sliced ones.
Dice your garlic nice and chunky, but not too big.
Slice your shallots (scallions).
Set your capers aside.
Set your tomatoes aside.
Cut your squid. Make diagonal cuts on the surface to prevent the squid from curling up when cooking.
Peel and devein your prawns. You can easily take the vein out by cutting partially through the middle.
Set your prawns and squid aside.
Drain and rinse the pasta under cold water once cooked.
Add some oil. Drain and set aside.
Heat some oil in a pan on a high heat.
Add your garlic and prawns. Cook for a minute, tossing to mix.
Add chili and garlic. Toss for a minute.
Add your olives and toss for half a minute.
Add your herbs. Toss until fully incorporated.
Add your caper. Toss for half a minute.
Add shallots. Toss for a minute.
Add your squid. Toss until the squid curls slightly.
Add tomatoes and prawn.
Toss for half a minute, taking care not to overcook the tomatoes.
Add your pasta. Toss until the pasta is covered with herbs.
Cook for another minute before serving.
You don’t need to plate it up too much for it to make colourful. Enjoy!
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