Spicy Squid Ragu Pasta with Clams

Name: Spicy Squid Ragu Pasta with Clams
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Ingredients: 500 g squid, cleaned and cut into rings; 600 g clams or mussels; 2 onions, finely chopped; 4 clove garlic, finely chopped; 1 red chili, finely chopped; 400 g chopped tomatoes; 150 ml white wine; 2 tbsp olive oil; 300 g short tube pasta; 1 handful flat-leaf parsley leaves; 1/2 lemon lemon zest

This spicy squid ragu pasta is rich, briny, and deeply savory, with tender squid simmered in tomatoes, white wine, and chili. Finished with clams, parsley, and lemon zest, it is an impressive seafood pasta that is still manageable for a home cook.

Servings4 Portions

Prep Time25 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

squid, cleaned and cut into rings
500 g
clams or mussels
600 g
onions, finely chopped
2
garlic, finely chopped
4 clove
red chili, finely chopped
1
chopped tomatoes
400 g
white wine
150 ml
olive oil
2 tbsp
short tube pasta
300 g
flat-leaf parsley leaves
1 handful
lemon zest
0.5 lemon

Step-by-Step Instructions

Heat 2 tbsp olive oil in a large saucepan or flameproof casserole over medium heat. Add the chopped onions and cook for 8-10 minutes until soft and lightly golden. Stir in the garlic and chopped red chilli, season with salt, and cook for 2 minutes until fragrant.

Add the squid rings and tentacles, then cook for about 10 minutes, stirring occasionally, until the squid firms up and most of its released liquid has evaporated. Pour in the white wine and simmer for 5-6 minutes until slightly reduced.

Stir in the chopped tomatoes, reduce the heat to low, and simmer gently for 25-30 minutes until the squid is tender and the sauce is thick and rich. If making ahead, cool completely and refrigerate for up to 2 days or freeze for up to 1 month.

Bring a large pot of salted water to a boil and cook the pasta until 1 minute shy of al dente according to the package instructions. While the pasta cooks, add the clams or mussels to the ragu, cover, and cook over medium heat for 6-8 minutes, shaking the pan occasionally, until they open. Discard any shellfish that stay closed.