Squid Ink Linguine with Garlic Seafood

Open and score the squid pouches in a diamond pattern, then cut the remaining flesh into 5cm pieces. Set aside with the tentacles. Cook the linguine until al dente in salted water, then drain and reserve a little cooking liquid.
Meanwhile, fry the squid for 2 mins in the oil, then remove from the pan and set aside. Add the garlic, prawns and onions and cook for 2 mins, then add the tomatoes and cook for 2 mins more. Return the squid to the pan and toss lightly.
Stir the rocket leaves into the linguine and add a splash of cooking water, then tip the whole lot into the pan with the seafood and tomatoes. Season well, add a squeeze of lemon, and serve with a drizzle of olive oil.

15 mins

4 serving

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