Adapated from Reuben Riffel's recipe on p. 180 in "Reuben Cooks".
Blanch tomatoes - cut out stem portion, make crosshair at bottom, place in boiling water (until skin peels at crosshairs, 15-90 secs), place in ice water, cool, deseed (cut in half, cut membrane, laddle seeds out) - and chop.
Fry garlic, leeks and chilli for 3-5 mins. Add tomato puree, and let simmer until flavours have merged.
Blanch calamari and prawns (60 secs). Let cool down, then fry lightly.
Add spaghetti to sauce, top up with seafood.
Serve on small soup plate, put fresh herbs on pasta whilst on plate.
You can omit the blanching of the tomatoes, just cook them a bit longer.
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