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Spaghettini with calamari, rosemary and lemon

You'll need

60 ml (¼ cup) extra-virgin olive oil 1 onion, finely diced 500 gm cleaned calamari, cut into 2cm dice 1 tbsp rosemary 3 garlic cloves, very thinly sliced 2 long red chillies, thinly sliced Finely grated rind and juice of 1 lemon 400 gm dried spaghettini or 300gm fresh To serve: lemon wedges   Toasted crumbs 70 gm (1 cup) coarse fresh sourdough crumbs 60 ml (¼ cup) olive oil 1 garlic clove, crushed


  • 01
  • 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.
  • 02
  • Meanwhile, for toasted crumbs, combine ingredients in a frying pan over medium-high heat and stir until crisp (5-10 minutes). Set aside.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2014

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