Squid Ink Pasta with Calamari & Aioli
Ingredients
- 400 g squid ink spaghetti
- 400 g cleaned squid rings
- 300 g cherry tomatoes
- 4 garlic cloves
- 120 ml dry white wine
- 80 g ready-made aioli
- 4 tbsp olive oil
- 20 g fresh flat-leaf parsley
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 742 kcal
- Protein
- 29.4 g
- Carbohydrate
- 76 g
- of which sugars
- 5.1 g
- Fat
- 31.6 g
- of which saturates
- 3.8 g
- Fibre
- 4.3 g
- Salt
- 1.05 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the squid ink spaghetti in well-salted boiling water until al dente.
- 2
Heat 2 tablespoons of olive oil in a large frying pan over a high heat. Fry the squid rings for 2 minutes until golden, then remove and set aside.
- 3
Reduce the heat to medium. Add the remaining oil, garlic and chilli flakes and fry for 1 minute. Add the cherry tomatoes and cook for 5 minutes until bursting.
- 4
Pour in the wine and simmer for 2 minutes. Return the squid to the pan.
- 5
Drain the spaghetti, reserving pasta water, and toss with the sauce, adding water to loosen.
- 6
Serve in bowls with a generous dollop of aioli on top and a scatter of parsley.
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