This chilli and garlic squid with squid ink pasta looks incredibly impressive – but it is surprisingly simple to whip up. You can use baby squid or large tubes, depending on your preference, and customise the amount of chilli to suit your tastes.
452 CALS PER SERVE
320g squid ink pasta
3 tbsp olive oil
3 garlic cloves, minced
3 tbsp dried breadcrumbs
250g baby squid cut into rings, tentacles intact, or 3 large tubes cut into rings, tentacles intact
1 red chilli, deseeded and finely sliced, plus extra to garnish
salt and pepper
small basil leaves, to garnish (optional)
1 lemon, cut into wedges
1. Bring a saucepan of water to the boil, add salt and cook the pasta for 8-9 minutes or until al dente. Drain, reserving some of the cooking water.
2. Add 1 tablespoon of the oil to a large, deep frying pan and cook the garlic and breadcrumbs for 1-2 minutes until golden. Remove and set aside.
3. Add the remaining oil to the hot pan and stir-fry the squid for 2-3 minutes until golden. Remove the squid and set aside. Add half the chilli, the pasta and squid to the pan. Toss together, adding a little of the reserved pasta water if needed.
4. Serve in dishes, topped with the remaining chilli, the basil, if using, and some cracked pepper, with lemon wedges alongside. Sprinkle with the garlic and breadcrumbs mixture.
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Skinny Pasta by Julia Azzarello is published by Kyle Books, price £14.99. Chapters cover pantry basics, advice on cooking pasta, matching shapes with sauces and kitchen kit. Plus there are 80 flavour-packed recipes (all under 500 cals) for veggie, meat and fish mains; lunches, salads, soups and pasta staples. To order a copy for £11.99 until 24 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15.