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Squid and Broccoli Pasta (Strozzapreti, Calamari E Broccoli)

A community recipe by

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Introduction

This recipe comes from The Geometry of Pasta, many thanks to Caz Hildebrand and Jacob Kenedy for their kind permission to reproduce this recipe for everyone to try! The name for this particular pasta shape means 'strangle-priests'! Think of a shape like a small end of twisted rope. Specialist Italian delis stock it usually, but the authors of the book won't be going on house-to-house searches to check you are using the authentic shape for your supper!

This recipe comes from The Geometry of Pasta, many thanks to Caz Hildebrand and Jacob Kenedy for their kind permission to reproduce this recipe for everyone to try! The name for this particular pasta shape means 'strangle-priests'! Think of a shape like a small end of twisted rope. Specialist Italian delis stock it usually, but the authors of the book won't be going on house-to-house searches to check you are using the authentic shape for your supper!

Ingredients

Serves: 2-4

Metric Cups
  • 200 grams strozzapreti (dried)
  • 500 grams squid (fresh, whole - or 300g cleaned)
  • 300 grams broccoli (normal Romanesco)
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic (thinly sliced)
  • 4 small anchovy fillets (or 3 large, roughly chopped)
  • ½ teaspoon dried chilli flakes (crushed)
  • 4 tablespoons white wine
  • 7 ounces strozzapreti (dried)
  • 17⅔ ounces squid (fresh, whole - or 300g cleaned)
  • 10⅗ ounces broccoli (normal Romanesco)
  • 6 tablespoons extra virgin olive oil
  • 1 clove garlic (thinly sliced)
  • 4 small anchovy fillets (or 3 large, roughly chopped)
  • ½ teaspoon red pepper flakes (crushed)
  • 4 tablespoons white wine

Method

Squid and Broccoli Pasta (Strozzapreti, Calamari E Broccoli) is a community recipe submitted by webmistress and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Slice the bodies of the squid into fine 2-3mm rings, and cut the tentacles into equivalent-sized bunches.
  • Cut the broccoli into fairly small florets. Put the pasta and the broccoli on to cook, at the same time and in the same water – the strozzapreti should be al dente at the same time as the broccoli are soft and almost mushy, which is how both should be for the dish.
  • A few minutes before the pasta is done, heat a wide pan over a high heat. Add 4 tablespoons of the oil and the garlic, which should fry until it barely begins to colour. Add the squid, anchovy and chilli and sauté for a minute or two until the squid is opaque, and the rings hold a circular shape.
  • Add the wine, let it bubble for a few seconds until the smell of alcohol is gone, then add the strozzapreti and broccoli, which you have just drained well, shaking to get rid of all the water.
  • Toss together in the pan, then serve drizzled with the remaining oil.
  • Slice the bodies of the squid into fine 2-3mm rings, and cut the tentacles into equivalent-sized bunches.
  • Cut the broccoli into fairly small florets. Put the pasta and the broccoli on to cook, at the same time and in the same water – the strozzapreti should be al dente at the same time as the broccoli are soft and almost mushy, which is how both should be for the dish.
  • A few minutes before the pasta is done, heat a wide pan over a high heat. Add 4 tablespoons of the oil and the garlic, which should fry until it barely begins to colour. Add the squid, anchovy and chilli and sauté for a minute or two until the squid is opaque, and the rings hold a circular shape.
  • Add the wine, let it bubble for a few seconds until the smell of alcohol is gone, then add the strozzapreti and broccoli, which you have just drained well, shaking to get rid of all the water.
  • Toss together in the pan, then serve drizzled with the remaining oil.
  • Tell us what you think