Squid Ink Linguine with Garlic Seafood
Squid Ink Linguine with Garlic Seafood



  • 400g prepped and cleaned small squid
  • 300g squid ink linguine
  • 4 tbsp olive oil
  • 300g large peeled prawns
  • 4 chopped garlic cloves
  • Bunch of sliced spring onions
  • 300g cherry tomatoes, halved
  • 50g wild rocket
  • 1 lemon, juice only
  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box