FOR 2 PEOPLE
4 tbsp olive oil
1 cup cherry tomatoes, quartered
2 cloves garlic, finely sliced
400 grams mixed clams and mussels
4 small squid, cleaned
2 cups white wine
300 grams fine spaghetti
Salt and black pepper
2 tbsp chopped parsley
Heat the olive oil in a pan and add the cherry tomatoes and garlic. Sauté until soft, about 3 minutes.
Place the mussels and clams in another pan with one cup of the wine. Place a lid on the pan and steam them until the shells have opened. Shake the pan from time to time for even cooking.
Cut the squid tubes into 1 cm wide rings, and add them with the legs to the tomatoes and garlic. Fry for 5 minutes and add the other cup of wine. Leave on low heat until time to serve.
Heat a pot of water with 2 tablespoons of salt until boiling. Add the pasta and cook until just al dente. Drain, saving 1 cup of cooking water. Add to the pan with the squid and toss, adding a few tablespoons of cooking liquid to loosen up the pasta.
Add the steamed mussels and clams to the pasta, and season with salt and freshly ground black pepper. Serve sprinkled with the parsley.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN.
FOOD STYLING: YORINDE SLEEGERS