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
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