Linguini with Thai-style pesto and chilli calamari

Sarah Graham describes this dish as, 'epic'. We cannot help but agree.

Recipe from: 30 July 2012
Preparation time: 5 min
Cooking time: 12 min


  • 1/3
    packet linguini
  • olive oil
  • 2
    coriander Pesto
  • squeeze of fresh lemon juice
  • 250
    fresh squid
  • 1/2
    dried chilli flakes
  • freshly ground salt and pepper
  • fresh coriander - for serving
Servings: Change Serving


In salted boiling water, cook the pasta according to packet instructions, drain and set aside.

Meanwhile, mix together 2Tbsp olive oil, Coriander Pesto and lemon juice, and toss together with the cooked, drained pasta until it is well coated.

Also while the pasta is cooking, rinse the squid, drain in a colander and set aside on a plate lined with kitchen towel to dry off. (The drier the squid, the crispier the end result.) Season with the chilli, and a pinch of freshly ground salt and black pepper.

In a pan or (preferably) wok, heat about 4Tbsp olive oil, and when it’s really hot, fry the squid for 3-4 minutes, until lightly golden and crispy. Toss together with the pasta and serve in warmed bowls with another drizzle of lemon juice, olive oil and chopped fresh coriander.

Reprinted with permission of Sarah Graham. To see more recipes, click here.

Read more on: boil  |  recipe  |  sauté  |  pasta  |  seafood

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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