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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

Method

  • 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
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At A Glance

  • Serves 4 people

Featured in

Apr 2008

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