Squid and scallops on pasta. Picture / Bradley Ambrose
Serves 4
2-3 medium squid tubes
8-12 scallops
1 tbsp pure olive oil
1 medium red onion, peeled and chopped
1 stick celery, peeled and chopped
2 cloves garlic, part-crushed, peeled and chopped
1 tin Italian whole tomatoes
salt and pepper
4 handfuls dried long pasta (we used spaghettini)
1 handful chopped flatleaf parsley
Bring a large pot of
salted water to the boil. Cut each squid tube open, wipe with a paper towel and score the inside diagonally, forming a pattern of 1/2cm "diamonds". Cut into 6cm pieces, then add to the boiling water.
Remove as soon as the pieces curl and turn opaque. Trim off and discard the hard "boot" from the side of each scallop, but leave the orange roe intact. Put aside with the squid.
Heat the oil in a heavy-based pot or frypan and cook the onion and celery until translucent. Add the garlic and cook, stirring, for a further 30 seconds then tip in the tomatoes, chopping roughly in the pot.
Season, cover and simmer for 20 minutes, or until you have a thick, chunky sauce. Check the seasoning. About 15 minutes before the sauce is ready, bring a large pot of water to the boil and salt generously.
Add the pasta and cook for 10-12 minutes, then drain. Just before the pasta is cooked, add the squid and scallops to the tomato sauce and cook for a minute or so, just until the scallops turn opaque and the squid is tender.
Ladle the pasta into warm bowls and top with the seafood sauce. Sprinkle chopped parsley on the top.
