Rigatoni with Prawns, Calamari and Basil

Ingredients for Rigatoni with Prawns, Calamari and Basil

• 450g uncooked large prawns, peeled, deveined, divided

• 400g cleaned calamari (bodies only

• tentacles reserved for another use), divided

• 350g rigatoni pasta

• 90ml extra-virgin olive oil, divided

• 725ml thinly sliced leeks (white and pale green parts only

• about 3 large)

• 3 large garlic cloves, thinly sliced

• 1/4 teaspoons dried crushed red pepper

• 1 230g bottle clam juice

• 80ml frozen peas, thawed

• 4 tablespoons butter, divided

• 110g finely grated Pecorino Romano cheese or Parmesan cheese plus additional (for serving)

• 3/4 cup thinly sliced fresh basil, divided

Place half of prawns in medium bowl. Slice half of calamari crosswise into 1/3-inch-wide rings and place in small bowl.

Coarsely chop remaining prawns and calamari; place in processor. Using on/off turns, blend until prawns mixture is finely chopped. Transfer to another medium bowl.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

Meanwhile, heat 80ml oil in large skillet over medium-high heat. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped prawns mixture; stir until prawns and calamari are just opaque, about 2 minutes. Add clam juice and peas; simmer until flavours blend, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.

Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add reserved whole prawns and sauté 2 minutes. Add calamari rings to prawns; sprinkle with salt and pepper and sauté until just opaque, about 2 minutes longer. Remove from heat.

Drain pasta; return to same pot. Add chopped prawns and calamari sauce, 1/2 cup cheese, and 1/2 cup basil and toss to blend.

Divide pasta among 4 bowls. Top each serving with sautéed prawns mixture; sprinkle with remaining 1/4 cup basil. Pass additional cheese separately and serve.

With the pasta, pour a dry white with a hit of acidity, like the Benito Ferrara 2009 Greco di Tufo (Italy, $25).

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