Summer seafood salad | Women's Weekly Food

Ingredients

• 1 1/2 cup (330g) risoni pasta
• 1 cup (120g) frozen peas
• 150 gram sugar snap peas, trimmed
• 200 gram baby green beans, trimmed, halved crossways
• 1 cup (250ml) dry white wine
• 1 1/2 cup (375ml) fish stock
• 600 gram white fish fillets, cut into 3cm pieces
• 600 gram small squid hoods, sliced into rings
• 2 tablespoon olive oil
• 2 clove garlic, crushed
• 4 drained anchovy fillets, chopped finely
• 2 teaspoon finely grated lemon rind
• 2 tablespoon lemon juice
• 1/2 cup coarsely chopped fresh flat-leaf parsley