Ingredients
- 500 g (1 lb 2 oz) squid, cleaned
- 500 g (1 lb 2 oz) spaghetti
- 2 tablespoons olive oil
- 1 leek, chopped
- 2 garlic cloves, crushed
- 1-2 teaspoons chopped chilli
- 1/2 teaspoon cayenne pepper
- 425 g (15 oz) tinned chopped tomatoes
- 125 ml (4 fl oz/1/2 cup) fish stock
- 1 tablespoon chopped basil
- 2 teaspoons chopped sage
- 1 teaspoon chopped marjoram
Method
1. Pull the tentacles from the squid bodies. Use your fingers to pull the quills away from the pouches. Pull the skin away from the flesh and discard. Using a sharp knife, slit the tubes up one side, lay out flat and score the inside in a diamond pattern. Cut each piece into four.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, heat the oil in a large frying pan. Add the leek and cook for 2 minutes. Add the garlic and stir over low heat for 1 minute. Stir in the chilli and cayenne pepper. Add the tomato, stock and herbs. Bring to the boil. Reduce the heat and simmer for 5 minutes.
3. Add the squid to the sauce and simmer for another 5-10 minutes or until tender. Serve over the spaghetti.
