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Spicy calamari pasta

Angel hair pasta, also known as spaghettini, is combined with squid, chilli, rocket, tomatoes and lemon; a Mediterranean-style dinner that's low in saturated fat.

Serves 4

Prep Time 10 min

Cooking Time 10 min

Ingredients

  • 275g angel hair pasta (capellini or spaghettini)
  • 400g squid tubes, thawed if frozen, cut into 1cm thick slices
  • ½tsp crushed dried chillies
  • 2tsp black peppercorns, crushed
  • 3tbsp chopped fresh parsley
  • 4 spring onions, chopped
  • 1 small green chilli, chopped
  • Juice 1 lemon, plus wedges to serve
  • 2tsp sugar
  • 2tbsp olive oil
  • Cooking oil spray
  • 100g rocket
  • 250g cherry tomatoes, halved

Method

  1. Cook the pasta according to the pack instructions, then drain.
  2. Meanwhile, put the squid in a large bowl and toss with the dried chillies and crushed peppercorns.
  3. Put the parsley, spring onions, chilli, lemon juice, sugar and olive oil in a food processor and whiz until finely chopped. Add to the squid and toss to combine.
  4. Spray a non-stick frying pan or griddle with oil and set over a high heat, then cook the squid, in batches, for 1–2 min until charred.
  5. Transfer the drained pasta to a large bowl with the rocket and tomatoes. Add the squid and toss lightly, then divide among 4 bowls. Serve with lemon wedges for squeezing over.

Nutrition per serving

Read more on how we calculate nutrition.
408 25.7g 9.7g 1.6g 5.4g 5.6g 0.3g 91mg 58.6g 2.9mg

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