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Squid Spaghetti

by Nigella. Featured in NIGELLISSIMA

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Introduction

I have always been emphatically anti-tomato when it comes to seafood sauces, liking my spaghetti alle vongole and any similarly conceived dish strictly in bianco. I don't renounce my previous preferences, but find I am now an enthusiastic consumer of the more southerly and less elegant red sauces, too. I certainly love the gutsiness of this fiery, tomatoey squid pasta. It has all the swagger and gusto of old-fashioned gangster food, which is all the more astonishing since the recipe comes via the coolly northern and irreproachably chic Anna del Conte.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLISSIMA

2012

Buy Now

Image of Nigella's Squid Spaghetti — Photo by Petrina Tinslay

As featured in

NIGELLISSIMA

2012

Buy Now

Ingredients

Serves: 4

Metric Cups

3 x 15 ml tablespoons olive oil
1 echalion shallot (peeled and finely chopped)
Maldon sea salt flakes to taste
1 clove garlic (peeled)
approx. 3 x 15 ml tablespoons chopped fresh parsley plus more to serve
½ teaspoon dried chilli flakes
1 x 400 grams can chopped tomatoes
125 millilitres dry white wine or vermouth
300 grams spaghetti
450 grams cleaned squid (tubes cut into short strips and tentacles into bite-sized pieces)

3 tablespoons olive oil
1 echalion shallot (peeled and finely chopped)
kosher salt to taste
1 clove garlic (peeled)
approx. 3 tablespoons chopped fresh parsley plus more to serve
½ teaspoon red pepper flakes
1 x 14 ounces can diced tomatoes
½ cup dry white wine or vermouth
12 ounces spaghetti
1 pound cleaned squid (tubes cut into short strips and tentacles into bite-sized pieces)

Method

Put a large pan of water on to boil for the pasta.
Heat the oil in a heavy-based pan that can take the spaghetti later, then add the chopped shallot and a sprinkling of salt. Cook, stirring, for a few minutes over a medium heat.
Turn the heat down a little, then grate in (or mince and add) the garlic, sprinkle in the 3 tablespoons chopped parsley and the chilli flakes, stirring for 30 seconds or so before adding the can of tomatoes.
Tip in the wine or vermouth, bring the sauce to bubble, then leave to cook at a robust simmer for 10 minutes until slightly thickened.
At this point, you could salt the pasta water and cook your spaghetti, or you could stop here and reheat the sauce when needed.
Cook the spaghetti according to packet instructions, though checking 2 minutes before it's due to be ready and remembering to remove a cupful of pasta-cooking water before draining.
When the sauce has had its 10 minutes, stir the prepared squid into it, and by the time the sauce comes back to simmer the squid should be tender and just cooked through, but do check.
Add a couple of tablespoons of reserved pasta water to the sauce, then tip the drained spaghetti into the squid sauce, adding more of the cooking liquid if you feel the sauce needs help to cling to the spaghetti strands. Sprinkle with some more parsley (but no cheese) on serving.

Put a large pan of water on to boil for the pasta.
Heat the oil in a heavy-based pan that can take the spaghetti later, then add the chopped shallot and a sprinkling of salt. Cook, stirring, for a few minutes over a medium heat.
Turn the heat down a little, then grate in (or mince and add) the garlic, sprinkle in the 3 tablespoons chopped parsley and the chilli flakes, stirring for 30 seconds or so before adding the can of tomatoes.
Tip in the wine or vermouth, bring the sauce to bubble, then leave to cook at a robust simmer for 10 minutes until slightly thickened.
At this point, you could salt the pasta water and cook your spaghetti, or you could stop here and reheat the sauce when needed.
Cook the spaghetti according to packet instructions, though checking 2 minutes before it's due to be ready and remembering to remove a cupful of pasta-cooking water before draining.
When the sauce has had its 10 minutes, stir the prepared squid into it, and by the time the sauce comes back to simmer the squid should be tender and just cooked through, but do check.
Add a couple of tablespoons of reserved pasta water to the sauce, then tip the drained spaghetti into the squid sauce, adding more of the cooking liquid if you feel the sauce needs help to cling to the spaghetti strands. Sprinkle with some more parsley (but no cheese) on serving.

Additional Information

MAKE AHEAD:
Tomato sauce can be made ahead up to the end of step 4. Cool and refrigerate, or freeze, as quickly as possible. Will keep for 3 days in the fridge or 3 months in the freezer (defrost overnight in the fridge before using). Reheat gently until just boiling then add squid and continue as directed in the recipe.

Tell us what you think

What 7 Others have said

This one's fantastic, thank you Nigella! Always looking for new squid recipes. One thing I'd say here is I fry the squid a little before adding the chopped tomatoes, personally. It makes the flavours in the pan infuse into the actual squid and gives it harder texture. Just my preference!

Posted by TomMo91 on 27th August 2023
This was a staple in my house, growing up. Sixty years on I still make it. I encourage you to embrace seafood in tomato sauces. Lobster...oh, my goodness.

Posted by ToniChestnut on 1st February 2020
I could totally imagine using big, juicy shrimp as well. And if you're daring, coriander instead of parsley! Thanks, Nige! x

Posted by ashvinamarie on 10th June 2018
Cooked this for tea, delicious, husband loved it.

Posted by ssaphire16 on 8th June 2018
Swapped the squid with mussels (the frozen pre cooked and shelled variety, a cheats way I know!).

Posted by jimbo1308 on 7th June 2018
Love your daily recipes, thank you so much.

Posted by janbuckley on 7th June 2018
Delicious

Posted by Spamtastico on 24th July 2017