Spaghettini with calamari, rosemary and lemon

Name: Spaghettini with calamari, rosemary and lemon
Yield: Serves 4
Cuisine: Italian
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; 70 gm (1 cup) coarse fresh sourdough crumbs; 60 ml (¼ cup) olive oil; 1 garlic clove, crushed

Australian Gourmet Traveller fast recipe for spaghettini with calamari, rosemary and lemon.

Apr 28, 2014 6:06am

By Lisa Featherby

Serves 4

Spaghettini with calamari, rosemary and lemon

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.