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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

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