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Garlic prawns and squid pasta with crunchy crumbs
Garlic prawns and squid pasta with crunchy crumbs
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Garlic crumb-topped seafood pasta - a delightful dish!
Ingredients:
  • 375g dried castellane pasta (see notes)
  • 400g garlic-marinated peeled green prawns, halved lengthways (see notes)
  • 2 cleaned squid hoods, halved lengthways, thinly sliced
  • 75.08 gm extra virgin olive oil
  • 125.00 ml fresh breadcrumbs
  • 400g grape tomatoes
  • 1 long red chilli, seeded, thinly sliced
  • 45g can anchovies in oil, drained, finely chopped
  • 62.50 ml fresh basil leaves, finely chopped
  • 62.50 ml fresh flat-leaf parsley leaves, chopped
Instructions:
  • Boil pasta in a large pot of salted water according to package instructions until tender. Reserve 1/2 cup of cooking liquid before draining.
  • Place prawns and squid in a bowl and toss with 1 tablespoon of oil to coat. Grill on a greased barbecue hotplate or chargrill over medium-high heat for 2 minutes until just cooked through. Transfer to a bowl, cover to keep warm.
  • In a large frying pan over medium-high heat, heat half of the remaining oil. Add breadcrumbs and cook for 3 to 4 minutes until golden, stirring occasionally. Transfer the breadcrumbs to a bowl.
  • Halve half of the tomatoes. Pour the rest of the oil into the pan. Put in the chili and anchovies and sauté for 1 minute until softened. Add the tomatoes and cook for 4 to 5 minutes until slightly softened. Pour in the reserved cooking liquid and simmer for 1 to 2 minutes until slightly thickened. Introduce the prawns, squid, and pasta to the pan. Lower the heat and stir everything together for 1 to 2 minutes until heated through. Take the pan off the heat.
  • Combine fresh basil and parsley with the pasta, ensuring an even distribution. Portion the pasta into individual serving bowls and garnish with a sprinkle of breadcrumbs before serving.

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