CAVATELLI WITH SQUID AND XO SAUCE
SERVES 4
2 large fresh squid (about 500g), cleaned by your fishmonger
60ml (¼ cup) extra-virgin olive oil
4 garlic cloves, finely sliced
1 small shallot, finely chopped
Pinch of chilli flakes
1 tomato, cut into wedges, then halved on an angle
30ml (⅛ cup) white wine
1 tbsp XO sauce
60ml (¼ cup) water
450g fresh cavatelli pasta
TO MAKE THE SAUCE
1 Slice the squid into rough pieces 2—3 cm in size.
2 Heat 2 tablespoons of the olive oil in a wide frying pan over a low—medium heat and add the garlic, shallots and chilli flakes. Sauté until the garlic and shallots are golden and fragrant, then add the tomato, a pinch of flaky salt and freshly ground black pepper. Stir, leaving the tomato to cook and release its juices for about 3 minutes.
Pour in the white wine and simmer for 2 minutes to allow the alcohol to cook off. Add the XO sauce and the water, and bring the sauce to a gentle simmer for 5 minutes. At this point, you want there to be a nice amount of liquid in the pan — if it looks
