GOURMET FAST
Calamari, chilli and garlic spaghettini

Calamari, chilli and garlic spaghettini

Serves 4

Cooking Time Prep time 10 mins, cook 8 mins



320 gm   dried spaghettini
2 tbsp   extra-virgin olive oil
2   cloves of garlic, finely chopped
1   small red chilli, thinly sliced
¼ tsp   sweet smoked paprika
500 gm   calamari tubes (about 8), cleaned, thinly sliced crossways
260 gm (1 cup)   passata
1 cup   coarsely chopped flat-leaf parsley leaves
To serve:   lemon wedges


1 Cook pasta in a large saucepan of boiling salted water until al dente (about 8 minutes). Drain, return to pan and keep warm.
2 Meanwhile, heat oil in a frying pan over medium heat, add garlic, chilli and paprika and cook until garlic starts to colour (about 1 minute). Add calamari and cook until opaque (about 2 minutes). Add passata and cook until warmed through (about 2 minutes), season to taste with sea salt and ground black pepper. Add to pasta with two-thirds of the parsley and toss to combine. Serve scattered with remaining parsley and lemon to the side.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Emma Knowles

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