Seafood and Garlic Linguine

Ingredients

9 oz linguine pasta

3 tbsp olive oil

4 garlic cloves, finely chopped

6 anchovies, chopped

1 tbsp. capers, chopped

Chili flakes

12 71/90 Shrimp T-off

1 squid tube, cut into rings

1/2 cup white wine

1 1/2 tbsp. tomato paste

1/8 tsp. salt

pepper to taste

6 cherry tomatoes

2 lemon wedges

3 sprigs parsley leaves, finely chopped

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Cook the pasta according to package instructions.
Add the olive oil and garlic into a fry pan. Turn the heat to medium and allow the garlic to infuse.
Once the garlic is bubbling, add the anchovies, capers and chili flakes. Mash the anchovies into the oil and let simmer.
When pasta is about 80 percent complete, turn up to medium high heat and add prawns and squid into the fry pan. Cook for 30 seconds.
Add the wine, tomato paste, salt and pepper. Stir until thickened.
Add pasta from the pot to the pan. Gently toss in the tomatoes. Taste check for seasoning.
Divide into plates and squeeze some lemon juice over top. Garnish with parsley and serve.

Ferraro# 2500015- Marino Linguine

Ferraro# 360180- Napoli Olive oil

Ferraro# 2000015- Garlic

Ferraro# 440150- Anchovies

Ferraro# 2000116- Capers

Ferraro# 2000123- Chili

Ferraro# 4200059- Shrimp

Ferraro# 4200048- Squid tube

Ferraro# 5090514- White wine

Ferraro# 1000755- Tomato paste

Ferraro# 1100009- Cherry tomatoes

Ferraro# 0000042- Lemon

Ferraro# 0000031- Parsley

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