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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
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Squid Linguine

Recipe ID :1781 Posted on 18 APR 2016
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Serves 2

Cook 20min
views 9,865
printed 95

saved 2

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

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Deepseafish
Recipe By
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Deepseafish
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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

Category

Italy Japan Boiled Pasta Sauces Stir Fried Cheese Root Vegetables Seafood Spices Squid Dinner Everyday Home Alone Home Party

Related garlic linguine dried chilli anchovy olive oil soy Parmigiano reggiano
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