Chilli and garlic squid with squid ink pasta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Chilli and garlic squid with squid ink pasta By You Magazine - March 10, 2019 This chilli and garlic squid with squid ink pasta looks incredibly impressive – but it is surprisingly simple to whip up. You can use baby squid or large tubes, depending on your preference, and customise the amount of chilli to suit your tastes. Tara Fisher SERVES 4 452 CALS PER SERVE 320g squid ink pasta 3 tbsp olive oil 3 garlic cloves, minced 3 tbsp dried breadcrumbs 250g baby squid cut into rings, tentacles intact, or 3 large tubes cut into rings, tentacles intact 1 red chilli, deseeded and finely sliced, plus extra to garnish salt and pepper small basil leaves, to garnish (optional) 1 lemon, cut into wedges 1. Bring a saucepan of water to the boil, add salt and cook the pasta for 8-9 minutes or until al dente. Drain, reserving some of the cooking water. 2. Add 1 tablespoon of the oil to a large, deep frying pan and cook the garlic and breadcrumbs for 1-2 minutes until golden. Remove and set aside. 3. Add the remaining oil to the hot pan and stir-fry the squid for 2-3 minutes until golden. Remove the squid and set aside. Add half the chilli, the pasta and squid to the pan. Toss together, adding a little of the reserved pasta water if needed. 4. Serve in dishes, topped with the remaining chilli, the basil, if using, and some cracked pepper, with lemon wedges alongside. Sprinkle with the garlic and breadcrumbs mixture. BUY THE BOOK WITH 20% OFF Skinny Pasta by Julia Azzarello is published by Kyle Books, price £14.99. Chapters cover pantry basics, advice on cooking pasta, matching shapes with sauces and kitchen kit. Plus there are 80 flavour-packed recipes (all under 500 cals) for veggie, meat and fish mains; lunches, salads, soups and pasta staples. To order a copy for £11.99 until 24 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved