One of our neighbours further down the road --whom I have yet to meet-- very kindly suggested having a street party tonight, in the little park in the middle of our neighbourhood! Many of us replied we’d happily gather and feast, and everyone is bringing something. I made this refrshing and tasty Prawn and Octopus Pasta Salad, fragrant with herbs from my garden, which can feed a bunch and pairs very well with a good rosé!! What a wonderful idea, I’m looking forward to the evening! Whether you are spending it with your neighbours or not, a Happy Friday to you all, my friends!

Ingredients (serves 8 to 12):

500 grams/1.10 pound short pasta, like pipe rigate

1 Green Onion

3 sprigs Garden Chervil

3 sprigs Garden Parsley

1 small lemon

5 tablespoons olive oil

1 teaspoon caster sugar

1 teaspoon Hot Pepper Sauce 

500 grams/1.10 pound cooked prawns, cooled

300 grams/10.5 ounces cooked octopus

Bring a large pot of salted water to the boil. Stir in pasta, and cook, according to package’s directions, generally 9 to 11 minutes, until al dente.

Drain pasta thoroughly and allow to cool slightly.

Meanwhile, finely chop  Green Onion, Garden Chervil and Garden Parsley. Spoon chopped herbs into a large salad bowl. Grate in the zest of the whole lemon. Add olive oil, and thoroughly squeeze in the juice of the whole lemon. Add caster sugar and Hot Pepper Sauce, and give a good stir until well-blended. Set aside.

Peel prawns and add them to the salad bowl. Give a good stir to coat.

Very thlny cut octopus, using a very sharp knife or a mandolin. Stir into the salad bowl, coating in dressing as well.

Finally, add the reserved pasta, whilst they are still warm, tossing gently with clean hands, to coat generously in dressing and mix well.

Chill in the refrigerator, at least 4 hours to overnight.

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