Made this last night, really yummy and so so easy. I heard the feedback about Jamie Olivers 30 minute dinners, and that hardly any of them could be done in that time – cop out! This one can easily be done within 30 minutes, I reckon you could have it prepped in about 10 mins, cooking time about 10 mins max. Voila – hope you enjoy…

Ingredients

Linguine – enough for 2 portions (I normally take a bunch that fits between my thumb and index finger, making a circle)

Squid – I use the frozen squid tubes from Waitrose. I didn’t weigh this but I would say it was about 400g or so

Prawns – the pre-cooked ones are fine, how many you like really

Petit Pois – about a cup full (mine were frozen)

Lemon zest from 1 un-waxed lemon

1 Bird’s eye chili – well chopped

1 Garlic clove – well chopped

Olive oil

Salt and Pepper

A knob of butter and a tablespoon or 2 of flour (for the sauce)

Glass of white wine

How to make it

Linguine normally takes about 8-10 minutes to cook (ultimately test yourself toward the end, make sure it’s the texture you like) so pop this into your saucepan of boiling, salted water and drop the Petit Pois (mine were frozen) in at the same time. If you have fresh then put them in a few minutes before the end. That’s the pasta done.

Peel the garlic clove, smash and finely chop. Slice the chili into very fine shards, including the seeds. Get the zest off the lemon.

Take the squid tubes (these should be fresh or thawed) and split them across one side, so they effectively double in width. Slice them longside down, in about 1 to 2 cm strips.

Take a large bowl and give a good splosh of olive oil (to coat the squid) and add the garlic, chili, lemon zest, salt and pepper. Drop the squid in and make sure each part gets a good coating – leave to marinade for at least 5 minutes.

For the sauce make a simple roux with the melting of the butter, and addition of the flour. Cook the flour out (a few minutes at medium heat) then add the wine. This will start bubbling away and you may want to take it off the heat. Make sure this sauce is quite thin – to do this ladle water from the pasta into the sauce until you get the right consistency (not like water, but you want it to just coat the ingredients)

At this point the pasta should be almost done. The sauce should be keeping warm. Drain the pasta and petit pois, and put back in the saucepan with the lid on. Heat up a large frying pan (no oil) and once hot empty the squid et al into it. After a couple of minutes the squid will be almost cooked (move the ingredients around a bit) – at this point drop the prawns in, and turn of the heat (coat the prawns with the ingredients so they warm through).

Take the lid off the saucepan and empty the squid and other ingredients into the pasta and petit pois – give this a good stir (ideally use a pasta spoon). Finally, pour the sauce in – use enough to coat everything but don’t make it a big puddle!

Serve in warmed pasta bowls and top off with some fresh parsley. Enjoy.