Prawn and Calamari Aglio e Olio

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.

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

Preparation & Cooking Time: Roughly 25 Minutes

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 (Peppers)

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 the pasta according to packet instructions. I like to add a little oil to prevent them from clumping. While the pasta cooks prepare the other ingredients. Slice the chillies (peppers). Set the chillies (peppers) and the tomatoes aside.

Slice the olives, garlic and spring onions (shallots, green onion, scallions).

Cut the squid. Make diagonal cuts on the surface to prevent the squid from curling up when cooking. Peel and devein the prawns. You can easily take the vein out by cutting partially through the middle. Set aside the squid, prawns and capers.

In a bowl add the herb mix. Mix to combine and set aside. Drain and rinse the pasta under cold water once cooked. Add some oil. Set aside to drain.

Heat some oil in a pan on a high heat. Add the garlic and prawns. Cook for a minute, tossing to mix. Add the chillies (peppers) and toss for a minute.

Add the olives and toss for half a minute. Add the herb mix. Toss until fully incorporated. Add the caper. Toss for half a minute.

Add spring onions (shallots, scallions, green onion). Toss for a minute. Add the squid. Toss until the squid curls slightly. Add tomatoes. Toss for half a minute, taking care not to overcook them.

Add the 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. Top it off with some spring onions for garnish. Enjoy!