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Spicy calamari with spaghetti

  • Hands-on time: 15 mins
  • Time to make: 25 mins
  • Serving: 4 people
Ingredients

Ingredients

  • 500g pack Shore Mariner Calamari Squid Rings, defrosted
    • ½ teaspoon dried chilli flakes
    • ½ teaspoon salt
    • 2 teaspoons black peppercorns, crushed
    • 3 tablespoons chopped fresh parsley
    • 4 spring onions, chopped
    • 1 small green chilli, chopped
    • 1 lemon, juice
    • 2 teaspoons sugar
    • 2 tablespoons olive oil
    • 300g spaghetti pasta
    • spray oil
    • 3 cups cherry tomatoes, halved
    • 4 cups rocket
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Place spaghetti on to cook in a large pan of boiling water. Meanwhile, place squid in a large bowl and toss with chilli flakes, salt and peppercorns.

    2 Place parsley, onions, chilli and juice in a processor and mix until chopped finely. Add to squid and toss. Drain spaghetti once tender and place in a serving bowl.

    3 Heat barbecue, griddle or a non-stick pan to high and spray with a little oil. Cook squid very quickly for 1-2 minutes.

    4 Add to spaghetti with tomatoes and rocket. Toss lightly. Serve immediately garnished with lemon wedges if you prefer.

    Variations

    • Replace black peppercorns with coloured ones for variation.
    • Make it gluten free: Use gluten-free pasta.

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