Squid Linguini With Capers, Anchovies and Orange Zest
A community recipe by tess.wardNot tested or verified by Nigella.com
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Cook your PASTA according to packet instruction in boiling water with plenty of salt. While the PASTA is cooking finely chop the GARLIC, CAPERS and ANCHOVY and mix with the ORANGE ZEST. Coat the SQUID rings and tentacles in the mix and season with salt and pepper. Add the SQUID and the CAPER mixture to a medium sized saucepan on a medium heat with the OLIVE OIL and fry for a minute. Chop the PLUM TOMATOES and add them to the pan with the WHITE WINE. Cook for a further couple of minutes to soften the TOMATOES but be careful not to over cook the SQUID, it only needs a couple of minutes. Reserve half a cup of cooking water before straining your PASTA (this will help prevent the PASTA from getting sticky if you strain it for too long). Add the SQUID sauce to the pan and season with a little extra salt and pepper. Spoon into two bowls and divide a sprinkling of PARSLEY and a pinch of CHILLI flakes over each. And drizzle over a little extra OLIVE OIL.
Cook your PASTA according to packet instruction in boiling water with plenty of salt. While the PASTA is cooking finely chop the GARLIC, CAPERS and ANCHOVY and mix with the ORANGE ZEST. Coat the SQUID rings and tentacles in the mix and season with salt and pepper. Add the SQUID and the CAPER mixture to a medium sized saucepan on a medium heat with the OLIVE OIL and fry for a minute. Chop the PLUM TOMATOES and add them to the pan with the WHITE WINE. Cook for a further couple of minutes to soften the TOMATOES but be careful not to over cook the SQUID, it only needs a couple of minutes. Reserve half a cup of cooking water before straining your PASTA (this will help prevent the PASTA from getting sticky if you strain it for too long). Add the SQUID sauce to the pan and season with a little extra salt and pepper. Spoon into two bowls and divide a sprinkling of PARSLEY and a pinch of chile flakes over each. And drizzle over a little extra OLIVE OIL.
Introduction
This is a 15 minutes quick dish. It is quick, fresh and light and a refreshing break from the heavy duty winter dishes. Perfect for a quick mid-week meal and a great way to make a little squid go further.
This is a 15 minutes quick dish. It is quick, fresh and light and a refreshing break from the heavy duty winter dishes. Perfect for a quick mid-week meal and a great way to make a little squid go further.
Ingredients
Serves: serves 2
Metric
Cups
- 250 grams squid rings and tentacles (cleaned and chopped into rings)
- 1 clove garlic
- 1 large anchovy fillet
- 1 teaspoon capers
- 3 large plum tomatoes
- 50 millilitres white wine
- 1 tablespoon Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 orange (zest)
- 60 grams linguine
- 1 teaspoon chilli flakes
- 8⅚ ounces squid rings and tentacles (cleaned and chopped into rings)
- 1 clove garlic
- 1 large anchovy fillet
- 1 teaspoon capers
- 3 large plum tomatoes
- 2 fluid ounces white wine
- 1 tablespoon Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 1 orange (zest)
- 2⅛ ounces linguine
- 1 teaspoon chile flakes
Method
Squid Linguini With Capers, Anchovies and Orange Zest is a community recipe submitted by tess.ward and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 2 Others have said
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Posted by SimonGabe on 14th November 2023
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Posted by Rollie_Fangers74 on 1st August 2017
Show more commentsI was really hopeful for this dish, but didn't really think that the orange zest worked with the squid unfortunately
Absolutely Amazing, Went big on anchovies, garlic, and chili flakes. Used fresh squid from the monger. Orange Zest from Valencia. Heaven!