Squid and Caper Linguini

Cook Time 20 minutes

Servings 2

Ingredients

1 tbsp extra virgin olive oil

2 cloves garlic, finely chopped

¼ tsp dried chilli flakes

2 x 110g cans of squid in olive oil, drained

¼ cup white wine

1 x 400g can crushed tomatoes

2 tbsp baby capers

80ml thickened cream

2 stalks of parsley finely chopped, reserve leaves for garnish

Zest of ½ lemon

200g linguini

Salt and pepper

Method

Bring a large pot of salted water to the boil.

In a large pan heat oil over a medium heat and add the garlic, followed by the parsley stalks and the squid. Sauté for 30 seconds then add chilli and then the white wine and bring to the boil. Add the tomatoes and capers and simmer for 4 - 5 minutes or until thick and rich. Season with salt and pepper. Add the cream and cook for a further minute then remove from heat.

Cook pasta until it’s just al dente. Use tongs to add pasta to the sauce along with the parsley leaves, lemon zest and a few tablespoons of cooking water. Toss until pasta is coated in the sauce then serve.