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Spicy calamari with spaghetti

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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 rocketarugulaX

Instructions

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.

Nutrition Info (per serve)

Calories 531cal

Kilojoules 2220kJ

Protein 32g

Total fat 13g

–Saturated fat 4g

Carbohydrates 65g

–Sugars 10g

Dietary fibre 7g

Sodium 350mg

Calcium 210mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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