Seafood squid ink tagliatelle with chillies

Bring a large pot of water to a boil adding salt and 1 tbps of olive oil. When the water is boiling, add the tagliatelle and cook until al dente. Drain.

To make seafood broth : Place the ginger julienne, I portion of crushed garlic, some chopped onions and prawn heads and fry till fragrant then add water and boil for approx. 15 mins until broth is reduced.

In a pan, fry the remaining onion and garlic in the olive oil until translucent. Add the chopped dried chillies ,
Clams and seafood broth, slimmer till most of the clams opens up. Add the squid and white wine,
cook till the squid is tender about 15-20 mins. Add the prawns and the drained tagliatelle and sqeeze lemon juice, salt and pepper to taste. Toss well and transfer to serving dish .

Garnish with more parsley and fresh cut chillies.