Sugo scoglio
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 160g dried cavatelli pasta
- 3 tbsp extra-virgin olive oil
- 3 cloves garlic
- a thumb-sized piece gingerfinely chopped
- 1 tsp dried chilli flakes
- 8 raw, shell-on tiger prawns
- 100g baby plum tomatoeshalved
- 150ml dry white wine
- 16 mussels
- 2 baby squidcut into rings
- 10g butter
- 1/2 lemonjuiced
- chopped to make 1 tbsp flat-leaf parsley
Fish stock
- 400g (see cook's notes) fish bones
- 2 carrotsroughly chopped
- 2 sticks celeryroughly chopped
- 1 onionroughly chopped
- 2 tsp fennel seeds
- stalks from a large bunch flat-leaf parsley
- 2 red chillies
Nutrition: per serving
- kcal759
- fat29.1g
- saturates6.3g
- carbs61.5g
- sugars4.5g
- fibre5.7g
- protein46.6g
- salt1.6g
Method
step 1
To make the fish stock, add all of the ingredients to a large pan with 1 litre of cold water and bring to the boil.
step 2
Turn the heat down and gently simmer for 20 minutes. Strain through a fine sieve.
step 3
Bring a large pan of salted water to the boil and cook the cavatelli following packet instructions until it is al dente. Drain.
step 4
Heat the olive oil in a large frying pan over a medium heat and fry the garlic and ginger for 2 minutes.
step 5
Add the chilli flakes and tiger prawns and fry for another minute. Add the tomatoes and season well.
step 6
Add the white wine, bubble until reduced by half, then add 1-2 ladlefuls of the fish stock (freeze the rest) and the mussels and simmer for 2 minutes.
step 7
Once the mussels have opened (discard any that don’t open), add the squid to the pan and cook for 1 minute.
step 8
Add the cavatelli to the pan along with the butter and stir well.
step 9
Finish with the lemon juice and scatter with chopped parsley. Eat with a spoon.
