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 954
printed 31

saved 2

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

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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

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Deepseafish
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