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Squid Linguini With Capers, Anchovies and Orange Zest

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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.

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.

Ingredients

Serves: serves 2

Metric Cups
  • 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 millilitres white wine
  • 1 tablespoon parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 orange (zest)
  • 60 grams linguine
  • 1 teaspoon chilli flakes
  • 8⅚ ounces squid rings and tentacles (cleaned and chopped into rings)
  • 1 clove garlic
  • 1 large anchovy fillet
  • 1 teaspoon capers
  • 3 large plum tomatoes
  • 2 fluid ounce white wine
  • 1 tablespoon parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 orange (zest)
  • 2⅛ ounces linguine
  • 1 teaspoon chile flakes

Method

Squid Linguini With Capers, Anchovies and Orange Zest is a community recipe submitted by tess.ward and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • 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.
  • 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 chile flakes over each.
  • And drizzle over a little extra OLIVE OIL.
  • Tell us what you think