This is a 15 minutes quick dish. It is quick, fresh and light and a refreshing break from the heavy duty winter dishes. Perfect for a quick mid-week meal and a great way to make a little squid go further.
Recipe posted by tess.ward
SQUID LINGUINI WITH CAPERS, ANCHOVIES AND ORANGE ZEST
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Ingredients
Switch to Cup Measures- 250 grams squid rings and tentacles (cleaned and chopped into rings)
- 1 clove garlic
- 1 large anchovy fillet
- 1 teaspoon capers
- 3 large plum tomatoes
- 50 ml white wine
- 1 tablespoon Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 orange (zest)
- 60 grams linguine
- 1 teaspoon chilli flakes
Method
- Cook your PASTA according to packet instruction in boiling water with plenty of salt.
- While the PASTA is cooking finely chop the GARLIC, CAPERS and ANCHOVY and mix with the ORANGE ZEST.
- Coat the SQUID rings and tentacles in the mix and season with salt and pepper.
- Add the SQUID and the CAPER mixture to a medium sized saucepan on a medium heat with the OLIVE OIL and fry for a minute.
- Chop the PLUM TOMATOES and add them to the pan with the WHITE WINE.
- Cook for a further couple of minutes to soften the TOMATOES but be careful not to over cook the SQUID, it only needs a couple of minutes.
- Reserve half a cup of cooking water before straining your PASTA (this will help prevent the PASTA from getting sticky if you strain it for too long).
- Add the SQUID sauce to the pan and season with a little extra salt and pepper.
- Spoon into two bowls and divide a sprinkling of PARSLEY and a pinch of chilli flakes over each.
- And drizzle over a little extra OLIVE OIL.
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