Twin Prawn Linguine

• 12 prawns Medium to Big
• 1 squid Medium
• 350 grams linguine
• 1 tablespoon minced garlic
• 1/4 cup white wine
• 1 tablespoon butter
• 3 tablespoons olive oil
• 1/2 teaspoon chilli flakes
• 1 teaspoon salt
• black pepper Grounded, to taste
• 1 tablespoon corn flour
• salt
• pepper
• oil for deep-frying

1. Cook pasta according to instructions. Drain & add a tsp of olive oil or butter to prevent it from sticking together.
2. Separate prawn heads from bodies. Remove shells & devein prawns. Using a pair of scissors, cut away the "legs" & any sharp edges from the head. Rinse prawns. Dispose the top part of shell & & dry the heads well. Marinade heads with salt & pepper.
3. Clean the insides of the squid & remove the skin. Open up the squid & use a knife to make a criss-cross on the back of the squid to form a pattern. Cut into equal slices.
4. Mix flour with pepper & salt & coat prawn heads. Heat oil & deep-fry till golden brown. Set aside.
5. Heat oil & add butter. Put in garlic, then the seafood. Add wine. When seafood's half-cooked, stir in pasta & mix well. Divide pasta into 3 plates, add crispy prawn heads & serve immediately.

prawns, linguine, garlic, white wine, butter, olive oil, chilli flakes, salt, black pepper, corn flour, salt, pepper, oil

Taken from www.yummly.com/recipe/Twin-Prawn-Linguine-1674430 (may not work)