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Spaghetti with calamari, chilli & parsley crumbs
Spaghetti with calamari, chilli & parsley crumbs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a quick, delicious seafood pasta using pantry staples and autumn produce in just 30 minutes.
Ingredients:
  • 300g calamari
  • 1/4 bunch flat-leaf parsley
  • 70ml extra virgin olive oil, plus extra, to drizzle
  • 35g (1/2 cup) panko (Japanese) breadcrumbs (see note)
  • 350g spaghetti
  • 2 long red chillies
  • 3 cloves garlic
  • 250.00 ml baby rocket
  • 2 lemons
Instructions:
  • First, bring a large saucepan of salted water to a boil. While waiting, carefully slice each calamari tube lengthwise, flatten them out, score a crosshatch pattern inside, and then slice them into 5mm-wide strips.
  • Start by ripping the parsley leaves and mincing them. In a frying pan, warm up 1 1/2 tablespoons of oil over medium heat. Add breadcrumbs, the parsley, and 1/2 teaspoon of salt. Keep stirring for about 4 minutes until they turn golden and crispy. Transfer the mixture into a bowl. Finally, clean the pan and set it aside for later use.
  • Cook the pasta in boiling water until it is perfectly al dente.
  • Cut the chillies in half lengthwise, remove seeds, and finely chop them. Heat 2 tablespoons of oil in the pan over high heat. Add the chillies and calamari, then crush in the garlic. Cook for 1 minute or until the calamari is opaque. Remove from heat.
  • After cooking the pasta, toss it back in the pan. Mix in rocket, calamari, and most of the crumb mixture. Grate the zest and squeeze the juice of 1 lemon into the pan, then cut the remaining lemon into wedges.
  • Combine pasta, then distribute among bowls. Drizzle with extra oil and sprinkle with remaining crumb mixture. Serve with lemon wedges.

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