Ingredients

The following ingredients have 4 Servings
  • 500 g (1 lb 2 oz) squid, cleaned
  • 500 g (1 lb 2 oz) spaghetti
  • 2 tablespoons olive oil
  • 1 leek, chopped
  • 2 garlic cloves, crushed
  • 1-2 teaspoons chopped chilli
  • 1/2 teaspoon cayenne pepper
  • 425 g (15 oz) tinned chopped tomatoes
  • 125 ml (4 fl oz/1/2 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 squid bodies. Use your fingers to pull the quills away from the pouches. Pull the skin away from the flesh and discard. Using a sharp knife, slit the tubes up one side, lay out flat and score the inside in a diamond pattern. Cut each piece into four.</p> <p><strong>2.</strong> Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, 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 pepper. Add the tomato, stock and herbs. Bring to the boil. Reduce the heat and simmer for 5 minutes.</p> <p><strong>3.</strong> Add the squid to the sauce and simmer for another 5-10 minutes or until tender. Serve over the spaghetti.</p>