Noodles with Seafood and Garlic sauce

This creamy, flavourful bowl of noodles is always very popular. Don’t recoil from the shiny goggle-eyed appearance of squid on your fishmonger’s slab. It has a delicate and delicious taste.

Ingredients

  • 10–12 oz flat egg noodles (275–350 g)
  • ½–¾ lb peeled prawns (225–350 g)
  • 1 lb squid or other seafood (450 g)
  • 6 oz small mushrooms – sliced very finely downwards (175 g)
  • olive oil
  • 3 oz butter (75 g)

For the Sauce

  • ½ pint single cream (275 ml)
  • large clove garlic – crushed
  • 2 eggs – beaten
  • salt, black pepper

Method

Chop the squid (you may have to remove a strange plastic-like transparent bone, but the fishmonger should have removed the ink bag and innards) into very small pieces with a sharp knife, tentacles and all. Melt a mixture of olive oil and 3 oz butter (75 g) in a large pan and gently fry the squid for about 10 minutes. Stir in the prawns, salt and pepper. Stir in the sliced mushrooms. Put the mixture in a covered dish in a low oven to keep warm. Boil the noodles in plenty of salted water in an open saucepan until soft. Drain, put in a large serving bowl covered with foil in the low oven. To make the sauce pour the cream, mixed with the beaten eggs, the crushed garlic, salt and black pepper into a small saucepan. Heat very gently, stirring so that the egg makes the sauce thicken slightly, but don’t boil. Mix the sauce into the noodles, add the seafood mixture, keeping some on top to look good. Serve with a crisp, green salad.

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