Garlic and Chilli Squid with Linguine RecipeOrigin: Italy Period: Traditional |
Ingredients
400g prepared small squid (your fishmonger will do this for you) 
Garlic and Chilli Squid with Linguine Preparation:Method:Open out the squid by cutting along one side of the body then flatten with the inner flesh uppermost. Score the flesh with a sharp knife so that you mark the inside flesh with a diamond pattern then cut the flesh crosswise into 5cm pieces. Scatter a little of the lime juice on top then set aside along with the tentacles. Cook the pasta in lightly-salted water until ready according to the packet instructions (usually about 6 minutes). Drain the pasta then toss in a warmed bowl with a little olive oil to prevent it from sticking. Cover with a clean tea towel and set aside to keep warm. Add the oil to a large frying pan over high heat. When hot add the squid pieces and cook for 2 minutes, or until lightly golden. Lift out with a slotted spoon and set aside to keep warm. Now add the garlic, spring onions and chilli to the pan and cook for 2 minutes before stirring-in the tomatoes. Cook for a further 2 minutes then add the squid back to the pan and toss lightly to mix before seasoning with salt and black pepper. Stir the rocket, basil leaves and lime juice through the linguine then add to the contents of the frying pan. Toss to combine before turning into a warmed pasta bowl and serving. |
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