CHILI SQUID

QUICK COOK

SERIVES 4

1 lb (500g) dried pasta
5 tbsp extra virgin olive oil
4 garlic cloves, finely sliced
1/2 tsp crushed red pepper flakes
12oz (350g) squid, cleaned and cut into 1/2 in (1cm) rings
2 tbsp fresh lemon juice
2 tbsp finely chopped fresh fiat-leaf parsley
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite. While pasta is cooking, heat oil in a skillet. Add garlic and red pepper flakes and cook over high heat until just golden, 1-2 minutes. Add squid and cook, stirring constantly, until opaque, 2-3 minutes. Add lemon juice, parsley, and salt and pepper to taste. Drain pasta. Add pasta to the hot squid. Toss well to coat. Serve immediately.

WHICH PASTA

Strands or thin ribbons - spaghetti, linguine.

COOKS' NOTE

Squid needs to be cooked either quickly over high heat or slowly over low heat to avoid a tough, rubbery texture. In this recipe, be sure to combine with the pasta as soon as the squid is cooked.

VARIATION
CHILI SHRIMP
Replace squid with l2oz (350g) raw peeled medium shrimp. Cook as directed until shrimp are pink and firm, 3-4 minutes. Finish as directed.