Shallow fry the onion and garlic in olive oil. Stir in the squid, previously sliced and cook for 2 minutes. Stir in the sea food and swordfish and cook until shell fish is open. Remove from the heat, add the chopped anchovies, the olives and capers. Cook the pasta according to the packet instructions. Drain and refresh under cold running water. Transfer onto the sea food and mix well. Bind the pasta salad with the peperoni sauce and sprinkle with fresh herbs.

Suggested beer- Farsons Cisk Exel (Low carb)

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