60 ml(¼ cup) extra-virgin olive oil1onion, finely diced500 gmcleaned calamari, cut into 2cm dice1 tbsprosemary3garlic cloves, very thinly sliced2long red chillies, thinly slicedFinelygrated rind and juice of 1 lemon400 gmdried spaghettini or 300gm freshTo serve:lemon wedgesToasted crumbs70 gm(1 cup) coarse fresh sourdough crumbs60 ml(¼ cup) olive oil1garlic clove, crushed
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.
Meanwhile, for toasted crumbs, combine ingredients in a frying pan over medium-high heat and stir until crisp (5-10 minutes). Set aside.
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.