- 100 ml extra-virgin olive oil
- 1 small leek, diced
- 100 gm raw calamari, minced
- 150 ml dry white wine, such as pinot grigio or vermentino
- 400 ml good-quality tomato passata
- 600 gm good-quality dried strozzapreti
- 18 medium-sized green prawns, peeled and deveined
- 1 tsp thinly sliced red chilli
- 1 garlic clove, finely chopped
- 18 Taggiasche (Ligurian) olives, pitted
- 1 tbsp finely chopped flat-leaf parsley
- 1Heat half of the extra-virgin olive oil in a saucepan over low heat and add the leek and calamari. Sweat until the leek and calamari begin to caramelise and change colour. Take care not to do this too quickly as the idea is to develop a rich flavour through doing this slowly. Add 100ml of the white wine to deglaze and cook until the wine has all but evaporated. Add the tomato passata and slowly bring to the boil. Season to taste with the garum and the black pepper. Once the sauce has reached boiling point, lower the heat, cover and slow-cook for at least 1 hour. Check and stir periodically to prevent the sauce sticking to the bottom of the pan and burning. Set aside.
- 2For the pasta, bring abundant salted water to the boil and cook the pasta until it is al dente. Strain and return to the pan.
- 3In a large saucepan, heat the remaining extra-virgin olive oil over high heat until it is just starting to smoke. Add the prawns, chilli and garlic. Turn the prawns, add the remaining white wine and cook until the wine evaporates. Add the prawns, garlic, chilli and olives to the tomato and calamari sauce and mix through. Add the sauce to the pasta. Adjust seasoning by adding further garum, if desired. Serve with the chopped parsley.
This recipe is from
by Nino Zoccali, published by Murdoch Books, $49.99, hbk. It has been reproduced with minor
This recipe is from the August 2012 issue of