Squid with Linguine, Tomatoes, Chilli & Saffron

Cooking Utensils

• Wide, shallow frying pan
• Large Pot

Cooking Time

• 30 minutes

Ingredients

• 200g squid
• 2 vine-ripened tomatoes
• 200ml extra virgin olive oil (new season if possible)
• 1 long red chilli, deseeded and finely chopped
• 1 packet linguine, or similar thin pasta
• 2 garlic cloves, peeled and finely sliced
• 1 small pinch dried red chilli
• Juice and zest � a lemon (unwaxed)
• 1� tbsp roughly chopped flat-leaf mint
• 1� tbsp roughly chopped flat-leaf parsley
• 3 tbsp roughly chopped rocket
• 2g saffron threads, diluted in hot water
• Salt and freshly ground black pepper

To prepare the squid: Remove head and tentacles from the hood. Slide the clear 'quill-like' membrane from the hood and discard. Remove the skin from hood and flaps by pulling firmly, starting underneath the flaps (remove flaps if desired). Thinly slice hood and use tentacles and flaps as required. (If the skin is hard to remove, use salt on your fingers for a firm grip.)

To prepare the tomatoes: Prick the skin of the tomatoes and throw them into boiling water, then into cold water. The skin should peel off easily. Cut into quarters, remove the seeds and roughly chop the flesh.

Add � the oil to a hot pan and cook the squid quickly with a little sea salt and dried chilli. Remove the squid and keep warm. Cook pasta in boiling, salted water until al dente.

In the hot frypan add the rest of the oil. When very hot (smoky) throw in the garlic and chilli and cook for 30 seconds. Add the lemon zest, mint, parsley, rocket and tomatoes. Toss the ingredients as they're cooking. Stir in the saffron, cook for a few minutes, then add some lemon juice. Stir in the squid and cook for a few more minutes. Add the cooked pasta, season with salt and pepper and serve.