Seafood with Pasta Recipe (Sugo Scoglio) | olivemagazine

Ingredients

• 160g dried cavatelli pasta
• 3 tbsp extra-virgin olive oil
• 3 cloves garlic
• a thumb-sized piece ginger finely chopped
• 1 tsp dried chilli flakes
• 8 raw, shell-on tiger prawns
• 100g baby plum tomatoes halved
• 150ml dry white wine
• 16 mussels
• 2 baby squid cut into rings
• 10g butter
• 1/2 lemon juiced
• chopped to make 1 tbsp flat-leaf parsley
• 400g (see cook's notes) fish bones
• 2 carrots roughly chopped
• 2 sticks celery roughly chopped
• 1 onion roughly chopped
• 2 tsp fennel seeds
• stalks from a large bunch flat-leaf parsley
• 2 red chillies