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Seared Squid Linguine with Cherry Tomatoes

Black linguine tossed with seared squid, cherry tomatoes, and a zesty homemade chili oil featuring parsley and lemon zest.

DinnerSeafoodPastaSpicySquid

Estimated Nutrition

Per Serving Total
Calories 585.4 kcals 2341.6 kcals
Carbohydrates 35.6 grams 142.4 grams
Fat 38.6 grams 154.2 grams
Protein 28.5 grams 113.8 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
0.5
piece
Lemon
grated zest only
1
tbsp
Lemon Juice
GrainsCereals
250
g
Black Linguine
or other black pasta
NutsSeeds
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
4
tbsp
Flat leaf Parsley
chopped
1
clove
Garlic
finely chopped
OilsFats
2
tbsp
Light Olive Oil
120
ml
Extra Virgin Olive Oil
Seafood
450
g
Squid
cleaned and cut into 1cm ringlets
Vegetables
175
g
Cherry Tomatoes
yellow and red, halved
2
piece
Red Chillies
finely chopped

Steps

  • Clean squid by removing the quill and skin, then cut tentacles and slice the body into 1cm ringlets.
  • Stir chili oil ingredients together and heat gently to keep warm.
  • Boil pasta in salted water until al dente and heat light olive oil in a large pan over high heat.
  • Add squid to the hot pan and season with salt and pepper.
  • Cook squid for 2 minutes until white, add tomatoes for 30 seconds, and remove from heat.
  • Toss drained pasta with chili oil, top with squid and tomatoes, and drizzle with remaining oil.