Name: Spaghettini with calamari, rosemary and lemon
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

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

3.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.

Styling by Lisa Featherby

Styling by Vanessa Austin