Bush 'n Beach Fishing Magazine Location reports & tips for fishing, boating, camping, kayaking, 4WDing in Queensland and Northern NSW
Bring to the table the taste of the ocean with this squid linguine recipe. Mixed with the rich tomato flavours it will be hard not to have seconds.
Ingredients:
- 450g cleaned squid tubes, cut into thin strips
- 300g linguine
- 4 cloves garlic, crushed
- 1/4 cup fresh parsley, chopped
- 525g tomato and basil pasta sauce
- 2 eschalottes, finely chopped
- 1/2 tsp dried chilli flakes
- 125ml dry white wine
- Salt and cracked pepper
- 1 tbsp olive oil
Method:
- Heat oil in a heavy-based pan, add garlic and eschalottes, cook and stir for a few minutes over medium heat.
- Reduce heat, add chilli flakes and parsley, stirring for 30 seconds. Add tomato and basil pasta sauce.
- Tip in white wine. Bring sauce to bubble and cook for 10 minutes until sauce starts to thicken.
- Put a large pan of water on the boil and follow packet instructions to cook linguine.
- Stir the squid into the sauce and by the time the sauce comes back to the boil the squid should be cooked and tender.
- Drain pasta and add to the squid sauce. Toss to combine. Add salt and cracked pepper to taste.
- Garnish with fresh parsley.
