Garlic Prawns and Squid Pasta with Crunchy Crumbs
Ingredients:
375g dried pasta
400g garlic marinated green prawns, halved lengthways
2 cleaned squid hoods, halved lengthways, thinly sliced
1/3 cup extra virgin olive oil
½ cup fresh breadcrumbs
400g grape tomatoes
1 long red chilli, seeded, thinly sliced
45g can anchovies in oil, drained, finely chopped
¼ cup finely chopped fresh basil leaves
¼ cup chopped fresh flat leaf parsley leaves
Method:
- Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Drain, reserving ½ cup cooking liquid.
- Meanwhile, place prawns and squid in a medium bowl. Add 1 tablespoon of the oil. Toss to coat. Heat a greased barbeque plate or chargrill on a medium-high heat. Cook prawns and squid for 2 minutes or until just cooked through. Transfer to a medium bowl. Cover to keep warm.
- Heat ½ the remaining oil in a large frying pan over medium-high heat. Add breadcrumbs. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
- Cut ½ the tomatoes in half. Add chilli and anchovies. Cook for 1 minute or until softened. Add remaining tomatoes. Cook 4 to 5 minutes or until slightly softened. Add reserved cooking liquid. Cook for 1 to 2 minutes or until slightly thickened. Add prawns, squid and pasta. Reduce heat to low. Toss for 1 to 2 minutes or until heated through. Remove from heat.
- Add basil and parsley to pasta. Toss to combine. Divide pasta between bowls. Serve sprinkled with breadcrumbs.
Source: www.taste.com.au