4 tbsp olivado E.V olive oil
2-3 cloves garlic, skin left on, smashed
12 whole raw prawns, peeled, shells and heads reserved
8 shelled mussels (optional)
2 tbsp tomato paste
60g squid rings
1/2 tsp chilli flakes
1 punnet NZ Hothouse Manuka Tom cherry tomatoes, halved
A few grinds of black pepper
A good handful of chopped parsley
Salt to taste
Heat 2 tbsp of oil in a frypan, add the garlic, prawn heads, and shells. Fry over high heat for 5 minutes, turning from time to time. Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
Cook the linguini in plenty of salted water for 10 minutes or Al dente.
Wipe out the pan, then add the remaining oil. When hot, add the squid and prawns, cooking over high heat for 2 minutes.
Add the strained prawns, tomato stock, chilli flakes, and cherry tomatoes (option here to add mussels).
Rapidly boil with the lid on for 4 minutes (or until the mussels have just opened). Remove the lid and, if necessary, reduce the liquid to a sauce consistency, season with 1/2 tsp salt and pepper.
Add the drained pasta along with the parsley and toss it together. Serve immediately.