Spaghetti with Squid and Tomatoes

Serves: 4

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Total Time: 20

Prep Time: 10

Cook Time: 10

• 300 gram(s) spaghetti
• 1 tablespoon(s) olive oil
• 1 small bunch of spring onions, cut in half,
• then sliced thickly lengthways
• 2  garlic cloves, crushed
• 600 gram(s) (1lb 5oz) tomatoes, roughly chopped
• 100 ml (3½fl oz) white wine
• 350 gram(s) baby squid and squid tubes, sliced into rings
• 2 tablespoon(s) chilli oil
• 1 small bunch curly-leafed parsley, chopped

Method

1. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.
2. Heat the olive oil in a frying pan, then add the spring onion and cook over a medium heat for 3-4min until beginning to soften. Add the garlic and tomatoes and continue to cook for 5min until they're soft but keeping their shape.
3. Pour in the white wine, bring to the boil, then add the squid and cook for 2min. Drain the pasta, return to the pan and stir the chilli oil through it. Stir the squid, squid tubes and onion and tomato sauce into the drained spaghetti, along with the chopped parsley. Serve immediately.
4. Serve with green salad and lemon wedges to squeeze over.

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