Seafood pasta and carrot noodles

Ingredients (serves 4):
2 large whole squids
24 medium tiger prawns
1 bulb garlic, peeled and minced
2 large red chilli, de-seeded, chopped
5 tbsp organic extra virgin olive oil
Sea salt to taste
Freshly ground black pepper
1 bunch fresh coriander leaves
1 large carrot, peeled
500g pasta of your choice

Method:
1. Wash and clean squid and prawns. Bring a pot of water to a rolling boil and quickly blanch seafood for 3 minutes. Remove from heat, drain and cool.
2. Peel cooled prawns, and slice the squid. Set aside. In a large pot, bring water to a boil and cook pasta until al dente. Drain and set aside.
3. Heat 1 tbsp of olive oil in a non-stick frying pan. Add chopped chilli and garlic, then stir fry over gentle heat. (The garlic should not brown. Low heat will preserve the natural flavours of the olive oil.)
4. Once the fragrance of the garlic rises, add prawns and squid to the pan, and drizzle the remaining 4 tbsp of olive oil.
5. Stir well and add the cooked pasta to the pan. Add salt to taste, and toss the pasta to coat with seasoning and oil.
6. Use a vegetable peeler to shave off long strips of carrot "noodles". Mix carrot strips into pasta in pan, and plate with a garnish of chopped coriander.

Recipe source: Today newspaper