This recipe uses spaghetti alla chitarra — you can also find an Aldo Zilli recipe for this delicious egg pasta on our recipe page. If you’d like to see Aldo in action, he’ll be appearing on our Main Stage at the National Geographic Traveller Food Festival on Sunday 18 July.

Serves: 2
Takes: 30 mins
 
INGREDIENTS
10 king prawns
4 tbsp extra virgin olive oil
1 clove garlic, finely chopped
1 red chilli, finely chopped
150g squid, cleaned and cut into rings
4 tbsp white wine
20 cherry tomatoes, quartered
2 tsp chopped flat-leaf parsley
180g fresh spaghetti chitarra
1 tbsp chopped fennel tops or dill, to garnish
 
METHOD

1. Bring a large pan of salted water to the boil. While waiting for it to boil, start making the sauce. Remove the shells from the tails of the prawns, cut along the back then rinse and drain them. Put them on a plate lined with kitchen paper and set aside.
2. Put the oil, garlic and chilli in a pan over a low heat for 2 mins. Turn up to a high heat, add the squid and prawns and stir for 1 min. Add the wine and leave to evaporate. 
3. Once the wine has evaporated, add the tomatoes with a pinch of sea salt and freshly ground pepper, squashing the tomatoes with the back of a spoon. Cook for about 5 mins.
4. Add the parsley and taste for seasoning.
5. Cook the spaghetti in the boiling water for about 3-4 mins. When the pasta is ready, drain, add to the sauce and mix well. Plate the spaghetti and serve with the remaining sauce on top. Garnish with the fennel or dill.