Linguine Tossed with Baby Calamari, Chilli, Garlic, Ginger, Apricots and Chardonnay

Name: Linguine Tossed with Baby Calamari, Chilli, Garlic, Ginger, Apricots and Chardonnay
Yield: Serves 8 (This is a starter portion – double all ingredients for a main course)
Cuisine: African
Ingredients: 20 dried half apricots, soaked in water for three hours and cut into strips; 20 dried half apricots, soaked in water for three hours and cut into strips; 1 teaspoon chopped fresh chilli; 1 teaspoon chopped garlic; 50 ml Thai fish sauce; 500 g Patagonian baby calamari tubes; 3 heaped tablespoons apricot jam; 150 g butter; 1 bunch spring onions, cleaned and finely chopped; 350 ml chardonnay; 500 g linguine (see BASICS); ½ teaspoon grated ginger

Preparation info

Serves
8
(This is a starter portion – double all ingredients for a main course)

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This dish was inspired by South Africa. When I first arrived here I was delighted by snoek done on the braai with apricot glaze and garlic. The first time I ate this I could hardly believe how delicious it was. I wanted to use all the same flavours, so I came up with this dish.

Ingredients

500 g linguine (see BASICS)
½ teaspoon grated ginger
1

Method

It’s best to make the sauce beforehand, but do everything else just before serving.

If you can’t find Patagonian calamari you can use the Indian Ocean variety, but they don’t have the tentacles attached so lose a bit of flavour. The Patagonian tubes are tiny, with bone and skin still on, and little heads and tentacles. To clean them, place in water and remove the heads and beaks (sharp