This fast, easy squid pasta recipe looks and tastes fabulous, but takes only 20 minutes from start to finish, including pasta water boiling time. It’s low in fat, high in protein and has plenty of fresh vitamin C.
Preparing squid to eat is much easier than you might imagine if you’ve never done it before. Take a look at the bottom of the page for a fishmonger’s great little 2 minute video showing you how to prepare a squid for cooking. Your fishmonger might even do it for you, but I like to do it just before eating, you only need a good sharp knife and a raw fish-only chopping board.
With just a few ingredients this dish has great big waves of spicy flavor, and if you choose to use squid ink pasta it looks dramatic. Squid ink pasta is more expensive than the regular stuff, but it does really make the dish. It works just as well with ordinary spaghetti, but I think the black pasta really makes the squid “pop” with the flecks of red yellow and green, making it a feast for the eyes.
Use a wok? Use a frying pan? Why yes, it works in both, but a large pan with a non stick coat is perfect for this kind of dish where you want to keep the ingredients moving, but then want to be able to clean up really quickly afterwards without the worry of favors sticking to the pan.
- Prep time:
- Cook time:
- Ready in:
- Yields: 4 servings
- 12 oz Squid ink spaghetti or linguine or tagliatelle
- 1 large red chili
- 1 lemon
- 1 lime
- 12 oz fresh squid
- 1 tbsp oil
- Put a large pan of water on to boil
- Clean the squid
- Thinly slice the chili
- Zest the lemon and lime
- Juice the lemon and lime
- Check the pasta timings – cooking the squid and ‘sauce’ will take about 7 minutes and you want the pasta and squid ready at the same time. I generally cook the squid in the time the pasta is cooking. You need al dente pasta, so make sure you start cooking the pasta at the right time to co-ordinate with your squid.
- Whilst the pasta is cooking, heat the oil in a large pan or wok
- When it’s good and hot throw in the chili and stir around quickly for a minute
- Add the zest and keep it moving another minute
- Throw in the squid, toss it about in the chili-zest mix for 3-4 minutes until it goes from translucent to opaque
- Tip the lemon-lime juice over the squid, toss and inhale the lovely smell
- Drain the pasta and spoon the squid and juice on top immediately
- Rush it to the table and eat.