Spaghettini with calamari, rosemary and lemon

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I am a real lover of what I call clean and fresh pasta dishes and this is a classic example. Wonderful calamari, some chilli, garlic and a little rosemary, lemon and some toasted garlic crumbs to serve. Add a slice or two of lemon and you have perfection. Serve with a light red such as a Chianti.

Spaghettini and calamari, rosemary and lemon

60ml extra-virgin olive oil

1 onion, finely diced

500g cleaned calamari, cut into 2cm dice

1 tablespoon rosemary

3 garlic cloves, very thinly sliced

2 long red chillies, thinly sliced

Finely grated rind and juice of 1 lemon

400g dried spaghettini or 300g fresh ( I like to make my own, but dried is fine)

 Lemon wedges, to serve

Toasted crumbs

70g coarse fresh sourdough crumbs

60ml olive oil

1 garlic clove, crushed

Heat a saucepan over medium heat, add olive oil and onion and stir occasionally until onion starts to caramelise (10-15 minutes). Increase heat to high, add calamari, rosemary, garlic and chilli and toss occasionally until calamari is just cooked (1-2 minutes). Remove from heat, add lemon rind and juice and season to taste.

Meanwhile, for toasted crumbs, combine ingredients in a frying pan over medium-high heat and stir until crisp (5-10 minutes). Set aside.

Cook spaghettini in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain, reserving a little cooking water, toss with calamari and reserved water and mix until pasta is well coated. Serve hot, sprinkled with toasted breadcrumbs, with lemon wedges to the side.

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