Ingredients
The following ingredients have 4 Servings
- 500 g (1 lb 4 oz) squid, cleaned
- 500 g (1 lb 4 oz) spaghetti
- 1 tablespoon olive oil
- 1 leek, white part only, chopped
- 2 garlic cloves, crushed
- 1–2 teaspoons chopped chilli
- 1/2 teaspoon cayenne pepper
- 425 g (15 oz) tin chopped tomatoes
- 125 ml (4 fl oz/½ cup) fish stock
- 1 tablespoon chopped basil
- 2 teaspoons chopped sage
- 1 teaspoon chopped marjoram
Instruction
- <p><strong>1.</strong> Pull the tentacles from the body of the squid. Using your fingers, pull the quill from the pouch of the squid. Pull the skin away from the flesh and discard. Use a sharp knife to slit the tubes up one side. Lay out flat and score one side in a diamond pattern. Cut each tube into four.</p> <p><strong>2.</strong> Cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and keep warm.</p> <p><strong>3.</strong> Heat the oil in a large frying pan. Add the leek and cook for 2 minutes. Add the garlic and stir over low heat for 1 minute. Stir in the chilli and cayenne. Add the tomato, stock and herbs and bring to the boil. Reduce the heat and simmer for 5 minutes.</p> <p><strong>4.</strong> Add the squid to the pan. Simmer for another 5–10 minutes, or until tender. Serve the chilli squid over the spaghetti.</p>
