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Neil Perry: Fusilli with squid and tomato


You'll need

80 ml (1/3 cup) extra-virgin olive oil 2 small carrots, cut into 5mm thick slices 1 small leek, cut into 1cm thick slices, well rinsed 1 onion, cut into 1cm dice 3 garlic cloves, finely chopped ½ tsp chilli flakes 400 gm cleaned squid tubes, opened up and cut into 2 cm thick slices 400 gm tinned tomatoes, puréed 3 tbsp red wine vinegar 250 ml (1 cup) red wine 2 tsp salted baby capers, rinsed 1 handful flat-leaf (Italian) parsley leaves, roughly chopped 400 gm fusilli To serve: freshly grated parmesan (optional)

Method

  • 01
  • Heat the oil in a heavy-based saucepan. Add the carrot, leek, onion, garlic, chilli flakes and a little salt and cook slowly for about 10 minutes. Add the squid and cook for a further 3 minutes.
  • 02
  • Pour in the puréed tomato, vinegar and wine and braise for 1 hour, uncovered. Add the capers and parsley and check the seasoning.
  • 03
  • Meanwhile, cook the fusilli in a saucepan of well-salted boiling water until al dente and then drain.
  • 04
  • Divide the pasta among four large bowls and spoon the sauce over the top. Sprinkle with grated parmesan and season with pepper.

"There are two ways to cook squid: briefly, so it is tender and full of the flavour of the sea, and long braised, where it becomes meltingly tender and the flavour deepens. I love it both ways." - Neil Perry

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2007

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