Linguini with Squid, Crab, Cherry Tomatoes and Breadcrumbs

This is a seafood pasta dish, with crab claw meat, flower cut squid, and yellow cherry tomatoes. The flavoured, toasted breadcrumbs on top add a great texture to the dish.

LINGUINI WITH SQUID, CRAB, CHERRY TOMATOES & BREADCRUMBS
Serves 6

250 grams linguini
200 grams squid (I found some that were "flower cut"), each piece cut into three, but you can just use squid rings if you wish, or squid cut any way, practically

400 grams crab claw meat
400 grams yellow cherry tomatoes, cut in half
1/2 teaspoon chili flakes
1 chicken bouillon cube
100 grams parsley, stalks minced and leaves chopped roughly
55 grams anchovies
1 head garlic, sliced
1 whole onion, chopped into chunks
1/2 cup breadcrumbs
1 teaspoon minced garlic
1 large pot of water, with lots of salt (for cooking pasta)

PROCEDURE:

1. Marinate the crab and squid in a container with some olive oil,  dash of freshly ground pepper and salt and chili flakes for at least 1 hour. Set aside.

2. Toast the breadcrumbs and minced garlic by sautéing it in a dry pan (no oil). Saute until the crumbs are light brown. Set aside.

3. Heat a large pot of water with LOTS of salt, until it's a rolling boil. This is to cook the pasta. (Once it's a rolling boil, drop the linguini, while you are cooking the sauce.)

4. While you're waiting for the pot of water to boil, cook the sauce. Heat a pan with oil.

Tip: I flavoured some olive oil with chopped fresh garlic, chili and rosemary. I use this a lot for my pasta dishes. Just replenish the oil when it runs out.

Back to the sauce....Once the oil is hot, sauté the onions until translucent, then add the garlic and sauté till light brown. Set aside.

5.  Add some more oil into the pot, then add anchovies. Saute until almost dissolved into the oil.

Add the marinated crab and squid. Once cooked, add cherry tomatoes and minced parsley stalks.  Add the chicken bouillon. Cover the pot for 5 minutes.

6. Uncover the pot and add 2/3 of the parsley leaves. Mix well, then add the cooked pasta. If the sauce is a bit dry, add some pasta water. Mix the sauce and pasta well. Add the remaining parsley leaves and the lemon zest.

Add some microplaned lemon rind for a citrus kick.

7.  Serve the pasta into a bowl. Top with the flavoured breadcrumbs. I also sprinkled it with yuzu pepper (optional). Bon appetit!