Squid Linguine

A fantastic combination of garlic butter and soy sauce to give it a Japanese twist.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Cook: 20 min

Ingredients

Frozen squid 200g
Salt & pepper a pinch each
Garlic 2 cloves
Onion (medium) 1/2
Dried chilli (large) 1
Olive oil 4 tbsp
Butter 1 tbsp
Soy sauce 1 tbsp
Anchovy fillets 2
Parsley as required
Parmigiano reggiano as required

Method

1
Defrost the squid and cut to bitesize pieces. Season lightly with the salt & pepper. Smash one garlic clove and finely chop the other.
2
Start cooking the linguine. Use 1-1.5% salt for the amount of water (for example, 10-15g salt in 1 litre water).
3
Put the olive oil in a large frying pan and fry the smashed garlic on high heat. Add the finely chopped onions after 2 minutes.
4
Deseed the dried chilli and crush into the pan. Add the squid, anchovy, butter, chopped garlic and soy sauce.
5
Add two ladles of pasta water to prevent it burning. Shake the pan to emulsify.
6
Add more pasta water if it's not salty enough, then reduce the sauce.
7
Drain the linguine and add to the pan. Mix well with the sauce for 1 minute. Sprinkle finely chopped parsley or some grated cheese on top.

Tips & Note

●For a nice flavour, burn the butter a bit
●When you mix the pasta and sauce, scrape off the burnt bits from the pan edges, it's delicious and will add flavour

Squid Linguine

A fantastic combination of garlic butter and soy sauce to give it a Japanese twist.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Cook: 20 min

Ingredients

Frozen squid 200g
Salt & pepper a pinch each
Garlic 2 cloves
Onion (medium) 1/2
Dried chilli (large) 1
Olive oil 4 tbsp
Butter 1 tbsp
Soy sauce 1 tbsp
Anchovy fillets 2
Parsley as required
Parmigiano reggiano as required

Squid Linguine

Recipe ID :1781 Posted on 18 APR 2016

Serves 2

Cook 20min
views 2,436
printed 65

saved 2

A fantastic combination of garlic butter and soy sauce to give it a Japanese twist.

Share

Ingredients

Print Ingredients Email Ingredients
200g
a pinch each
2 cloves
1/2
1
4 tbsp
1 tbsp
1 tbsp
2
as required
as required

Method

Cook
20min
1
Defrost the squid and cut to bitesize pieces. Season lightly with the salt & pepper. Smash one garlic clove and finely chop the other.
2
Start cooking the linguine. Use 1-1.5% salt for the amount of water (for example, 10-15g salt in 1 litre water).
3
Put the olive oil in a large frying pan and fry the smashed garlic on high heat. Add the finely chopped onions after 2 minutes.
4
Deseed the dried chilli and crush into the pan. Add the squid, anchovy, butter, chopped garlic and soy sauce.
5
Add two ladles of pasta water to prevent it burning. Shake the pan to emulsify.
6
Add more pasta water if it's not salty enough, then reduce the sauce.
7
Drain the linguine and add to the pan. Mix well with the sauce for 1 minute. Sprinkle finely chopped parsley or some grated cheese on top.

Tips & Note

●For a nice flavour, burn the butter a bit
●When you mix the pasta and sauce, scrape off the burnt bits from the pan edges, it's delicious and will add flavour

HOME
Deepseafish
I’ve got 73 recipes!

DEEPSEAFISH
Step into my kitchen!
A typical British dessert, but with a chocolate twist - try it!
White sliced bread (medium), Butter, Nutmeg powder, Cinnamon powder, Milk, Double cream, Eggs (medium), Sultanas or raisins, Granulated sugar, Vanilla Extract, Cocoa powder
HOME
You can make fantastic yaki soba and enjoy with a great British sauce!
Pork , Your favourite noodles (egg noodles, etc), Cabbage, Beansprouts, Green pepper, Vegetable oil, Salt & pepper, Sauce:, Worcester sauce, Tomato ketchup, Oyster sauce, Soy sauce (optional)
HOME
Equal amounts of sugar and vinegar will give you a most delicious sweet and sour flavour - a quick, healthy and instant side dish.
Cucumber, Wakame seaweed (dried), Salt, Rice vinegar, Sugar, Ginger, Sesame seeds
HOME
This is a cheesecake version of an egg custard tart.
Cream cheese, Double cream, Eggs, Granulated sugar, Self raising flour, Vanilla extract, Puff pastry sheet, Blueberries
HOME
Hollandaise is similar to mayonnaise but it uses clarified butter instead of oil and lemon juice instead of vinegar. It's a trendy egg yolk sauce!
Egg yolks, White wine, Butter, Lemon juice, Salt
HOME
It's so easy if you have this mould, it looks like genuine sushi!
Rollmop herring tub, Sushi rice, Sushi vinegar (for the rice), Sushi vinegar (for the fish)
HOME

Similar Recipe

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.
Hot water, Dashi stock granules, Miso, Chinese leaves, Celery, Spring onion, Squid Jerky
Tobuchan
HOME
Frozen squid is more than good enough.
Tesco prepared squid, Red chilli , Cherry tomatoes, Capers, Anchovy fillets (finely chopped), Garlic, Fresh parsley, Fish sauce (nam pla), Linguine, White wine
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
I was taught this recipe by a chef from an exclusive Japanese restaurant. Dried squid is delicious, just mix with celery to get an interesting salad.
Celery, Dried squid, Noodle stock (mentsuyu)
I thought it was about time for my frozen seafood to see daylight.
Frozen squid, Frozen prawns, Surimi, Onion, Celery, Ginger, Dashi stock granules (or fish stock cube), Butter, Hot water, Miso (red or mixed), Spring onion

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe