Calamari, chilli and garlic spaghettini

AT A GLANCE

  • Serves 4 people

  • 320 gm dried spaghettini
  • 2 tbsp extra-virgin olive oil
  • 2 cloves of garlic, finely chopped
  • 1 small red chilli, thinly sliced
  • ¼ tsp sweet smoked paprika
  • 500 gm calamari tubes (about 8), cleaned, thinly sliced crossways
  • 260 gm (1 cup) passata
  • 1 cup coarsely chopped flat-leaf parsley leaves
  • To serve: lemon wedges
01   Cook pasta in a large saucepan of boiling salted water until al dente (about 8 minutes). Drain, return to pan and keep warm.
02   Meanwhile, heat oil in a frying pan over medium heat, add garlic, chilli and paprika and cook until garlic starts to colour (about 1 minute). Add calamari and cook until opaque (about 2 minutes). Add passata and cook until warmed through (about 2 minutes), season to taste with sea salt and ground black pepper. Add to pasta with two-thirds of the parsley and toss to combine. Serve scattered with remaining parsley and lemon to the side.

Topics:

PASTA, FAST, CHILLIES, CALAMARI, PARSLEY, SQUID, SEAFOOD, AUTUMN, ITALIAN, GARLIC, MAIN, SPAGHETTINI, PAPRIKA, TOMATOES

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2008

Apr 2008

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