Squid Fettuccine

by Lisa K., on Fri, February 10, 2017
Western


Pasta is a great carb alternative for your mid-week meal. Cook it with squid, fresh herbs and squeeze over some lemon juice for a zing of freshness. The Parmesan cheese gives it a little bit of creamy-ness and acts as a seasoning agent as well. You’re gonna love this light seafood pasta dish!


"Light and satisfying with bouncy squid!"



Ingredients

50g Fettuccini
2 large fresh squid (cleaned and gutted)
¼ cup olive oil
4 cloves garlic (sliced thinly)
1 red onion (finely chopped)
2 red chilli (deseeded and finely chopped)
2 ripe tomatoes (chopped)
1 cup chicken stock
Salt & pepper to taste

1 tbsp. parsley (chopped)
Drizzle of fresh lemon juice
Grated Parmesan (optional)


Method

1. Boil the Fettuccini in a pot of boiling salted water until al-dente. Drain and drizzle with a little bit of olive oil.

2. Cut the squid tubes into rings, about less than 1cm in width. Sear the squid rings and tentacles in a hot pan with a little bit of olive oil and salt. Do not crowd the squid in the pan, do it in 2 batches if you must. Set it aside.

3. Using the same pan, pour in the rest of the olive oil and sauté the sliced garlic until it is golden brown in colour. Add the chopped chillies and onion, sauté for another minute and throw in the chopped tomatoes.

4. Pour the squid back into the pan with chicken stock, Fettuccini, salt and black pepper. Stir and combine well, letting the Fettuccini soak up the juices.

5.Finish off with chopped parsley and a drizzle of lemon juice. Serve while it is hot.

Lemon will add freshness to your pasta

Serve with a scattering of parmesan cheese



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