1 box Whole Grain Linguine ½ small onion one clove garlic ¾ cup tomato sauce 1/3 cup dry white wine one tablespoon chopped parsley ¾ # squid ¾ # small prawns 4 tbl extra virgin olive oil salt and pepper to taste
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Clean and shell the prawns by making an incision with the tip of a knife in the abdomen and pulling off the shell. Clean the squid by removing the skin from the body sac and separating the tentacles from the body. Remove the innards and the quill of transparent cartilage.
Squeeze out the beak which is in the center of the tentacles and remove the eyes. Cut the squid into thin slices. Peel and chop the onion and garlic. Heat the oil in a pan over medium heat and lightly brown the chopped onion and garlic. Add the squid and cook for 5 minutes, stirring occasionally.
Add the wine and when the wine has evaporated add the tomato sauce. Cook over low heat for about 10 minutes. Then add the prawns and cook for about 3 minutes. Season with salt and pepper to taste and remove the pan from the heat.
Meanwhile, cook the pasta in a large pot of salted boiling water for the time indicated on the package. Drain the pasta and dress with the sauce. Garnish with the chopped parsley and serve immediately.