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.

Dinner Seafood Pasta Spicy Squid

Estimated Nutrition

Calories

585.4

kcal / serving

2341.6 kcal total

Carbs

35.6g

per serving

142.4 g total

Fat

38.6g

per serving

154.2 g total

Protein

28.5g

per serving

113.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

0.5

piece

Lemon

grated zest only

tbsp

Lemon Juice

GrainsCereals

250

Black Linguine

or other black pasta

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

tbsp

Flat leaf Parsley

chopped

clove

Garlic

finely chopped

OilsFats

tbsp

Light Olive Oil

120

Extra Virgin Olive Oil

Seafood

450

Squid

cleaned and cut into 1cm ringlets

Vegetables

175

Cherry Tomato

yellow and red, halved

piece

Red Chilli

finely chopped

Method

Toss drained pasta with chili oil, top with squid and tomatoes, and drizzle with remaining oil.

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.

Clean squid by removing the quill and skin, then cut tentacles and slice the body into 1cm ringlets.

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.