The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Calamari, chilli and garlic spaghettini

You'll need

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


  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (about 8 minutes). Drain, return to pan and keep warm.
  • 02
  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Apr 2008

You might also like...

Beef cheek recipes


Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France


Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana


Piccata di vitello

Adana kofte


Roast lamb loin with couscous and pumpkin

Pork chops with fennel


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.