350g (12oz) monkfish cleaned, cut into chunks; 100g (4oz) squid rings; 175cl dry white wine such as Trebbiano; 1 tablespoon extra virgin olive oil; Half a red chilli, finely chopped; 8 spring onions, finely sliced; 1 garlic clove, crushed; 1 tablespoon fresh chopped basil leaves; 1 jar passata; 350g (12oz) gluten free linguine; Sea salt flakes and freshly ground black pepper; Torn basil leaves to serve
Heat the olive oil in a large saucepan and fry the spring onions, chilli and part-crushed garlic clove for 1 minute, then discard the garlic clove.
Add the squid and cook for 2 minutes, then add the monkfish chunks and fry for another 2 minutes. Pour in the white wine and let it bubble for 2 minutes. Add the passata and chopped basil and leave to cook for 3 minutes. Season with sea salt flakes and freshly ground black pepper. Bring a large pan of salted water to the boil and add the pasta, gently easing it into the water. Stir and return to a rolling boil. Cook the pasta according to the packet instructions. When the linguine is cooked, drain, reserving a little of the cooking water, and add to the saucepan with the sauce. Toss to combine. If the sauce is too thick, add some of the reserved pasta water. Serve immediately, garnish with torn basil leaves.
This recipe has been checked by a dietitian specialising in diabetes
Per serving - carbohydrate 98g (approx)