Linguine Marinara

Serves 4, Prep 15 mins, Cook 30 mins

250g raw, cleaned squid hood 2 tblsps olive oil 1 onion, finely chopped 3 cloves garlic, crushed 5 drained anchovies, chopped 2 tblsps tomato paste ½ cup dry white wine 2 x 410g cans crushed tomatoes 1 cup water Salt and pepper, to taste 350g raw, peeled prawns 355g tub cooked, shelled and marinated mussels, drained 375g linguine Grated parmesan and chopped fresh parsley, to serve

1 Cut along one side of squid hood to open out flat. Score inside in a diamond pattern. Cut in half lengthways. Cut crossways into 2cm pieces. Refrigerate. 2 Heat oil in a stockpot over a medium heat. Add onion, garlic and anchovies. Cook, stirring occasionally, until soft. Stir in paste. 3 Add wine. Bring to boil. Stir in tomatoes and water. Season with salt and pepper. Gently boil, uncovered, stirring occasionally, for about 25 minutes, or until thickened. 4 Add prawns to sauce. Return to boil. Cover with lid. Gently boil for 3 minutes. Stir in squid and mussels. Gently boil, covered, for a further 1 to 2 minutes, or until seafood is cooked. Remove from heat. 5 Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender. Drain. Add to seafood mixture. Toss well to combine. 6 Serve with parmesan and parsley.