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Calamari and Ribbon Pasta Bowl
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Ingredients
for
4
- Ingredients
- 11 ozs Pasta
- 1 Lime (finely zest and juice)
- 1 lemon (finely grated zest and juice)
- 1 cilantro (finely chopped)
- 1 mint (finely chopped)
- 1 pinch sugar
- 8 Tbsps extra virgin olive oil
- salt
- freshly ground Black pepper
- 8 Squid (tubes cleaned and kept whole and tentacles)
- 2 Tbsps Oil
- 3 ½ ozs mixed salad
- To garnish
- Lemon wedge
Preparation steps
1.
Cook the pasta in boiling salted water according to the pack instructions. Drain well.
2.
Mix together the lime and lemon juices and zest, herbs and sugar. Add the extra virgin olive oil and mix well until well combined. Season to taste with salt and freshly ground black pepper. Stir into the pasta and set aside.
3.
Remove the tentacles from the squid.
4.
Heat a frying pan over a high heat until smoking hot. Rub the squid with the oil and season with salt and freshly ground black pepper. Place the squid tubes and tentacles into the pan and cook for 3-5 minutes, turning once, until the squid has just whitened. Remove the tubes from the pan and stir into the pasta, turning to coat.
5.
Cook the tentacles for a further 1-2 minutes, until starting to crisp on the edges. Add to the pasta and turn to coat.
6.
Add the salad leaves to the pasta, squid and dressing and toss well to mix. Arrange on serving plates and garnish with lemon wedges.
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