Name: Calamari, chilli and garlic spaghettini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 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 passata (1 cup); 1 cup coarsely chopped flat-leaf parsley leaves; To serve: lemon wedges

Calamari, chilli and garlic spaghettini

Australian Gourmet Traveller fast recipe for calamari, chilli and garlic spaghettini

Serves 4

Prep

10M

Cook

Total

18M

Ingredients

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 passata (1 cup)

1 cup coarsely chopped flat-leaf parsley leaves

To serve: lemon wedges

Method

Main

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.

Styling by Adelaide Lucas

Styling by Emma Knowles