Spaghetti with squid and shrimp in garlic and olive oil

Prep: 20 minutes
Cook: 20 minutes
Servings: 4-6

Ingredients

• 500g of really good dried spaghetti
• 500g shrimp, uncooked, peeled, washed
• 500g squid, uncooked, washed, and cut into thick rings
• 3 cloves garlic
• 1 medium shallot, finely diced
• 1 large chilli, seeded and pith removed
• Flat leaf parsley
• Big bunch of basil
• Olive oil
• Kosher salt

Method

Step 1: Prep
– Make sure the shrimp are peeled and cleaned. You can leave the tails on if you’d like, but I usually discard all of the shells for this recipe.
– Cut the squid into small rings. Halve the tentacles.
– Cut the chilli pepper lengthwise and using a spoon, scrape out the seeds and pith. Dice each pepper into small, short ribbons on the diagonal.

Step 2: Cook
– This part comes together very quickly so make sure everything is chopped, diced, and prepped before starting this stage.
– Also, an important note. Add the pasta just before it reaches al dente. We’re going to finish cooking the pasta in the pan.
– Set a large pot of salted water to boil.
– Slowly start heating up a large pan (dry, no oil) over low heat.
– When the water boils, add your spaghetti. Make sure to keep an eye on it.
– Setup a pan over medium heat and add a few big glugs of olive oil.
– Add the shallots and stir until they look softened, about 2 minutes.
– Add the garlic and chillis and stir until fragrant. About 1 minute.
– Add the shrimp and sauté for about 1-minute. Now add the squid. Stir to incorporate everything together.
– At this point the pasta should almost be ready, about 1-minute away. If not, push the pan to the back of the stove to take it off the heat—it will continue to cook in the hot pan. Once the pasta is a minute away from completion, pull it back to the heat and turn it up slightly, to medium-high.
– Add the pre-al dente pasta directly to the pan along with the handful of chopped flat leaf parsley and handful of chopped basil. Add a large ladle of pasta water.
– Toss vigorously and let the water reduce a touch. This finishes cooking the pasta and let’s all of the flavours come together.

Serve* and enjoy!

*Try not to put Parmesan cheese on this one. It truly doesn’t need it. But if you do, no judgement!