Monday, 26 March 2012 - , , , 0 comments

RECIPE : Simple Squid Spaghetti

This little dish is absolutely delicious, and is extremely simple to make. If you close your eyes and taste it, you will be transported to the Italian sunshine, by the sea! The simplicity of the ingredients in the sauce are the key to the beauty of this dish; fresh tomatoes, crushed garlic, dried chilli, torn basil and chargrilled squid. That's it.
Five ingredients with distinctive flavours which, when combined, offer a little taste of heaven.


This recipe works out to 8 propoints (approx.370kcal) per portion. That's 2 propoints (approx.130kcal) per serving for the sauce and 6 propoints (240kcal) per serving of pasta. I have used 60g pasta per person, but you can use the quantity of pasta you wish. Just remember to calculate the propoints or calories if you use more.
Each 10g pasta is 1pp (40kcal).


You will need:(serves 2)

1 200g pack chargrilled squid
Most supermarkets have this, M&S do a lovely version.(You can buy raw squid rings if you prefer and chargrill yourself)
2 cloves crushed garlic
Pinch dried chilli flakes
1 small punnet baby plum/cherry tomatoes
Fresh basil leaves
2-4 tablespoons water

Two 60g portions angel hair spaghetti
(Vermicelli nests work well too-three 20g nests per portion)

Black pepper


Pop the tomatoes, garlic, dried chilli flakes  in a frying pan with a little frylight oil. Fry on a medium heat until the tomatoes soften. Gently 'burst' the tomatoes by squashing with a wooden spoon, so that the sweet juices release and mix with the fragrant crushed garlic and pungent chilli.

Add the cooked squid, torn basil leaves and 2-4 tablespoons water.

While the sauce cooks and bubbles gently, cook the angel hair spaghetti or vermicelli nests. (Click HERE to see post on how to cook pre- weighed portions). This takes 4 minutes.
 Divide the sauce evenly between two serving dishes. Add the portioned pasta to the sauce and mix thoroughly. The sauce should be quite loose so that, when you add the cooked pasta to the dish, it absorbs some of the garlicky liquid.

Top with a couple of basil leaves and some freshly ground black pepper.


Inhale, eat and enjoy!



This is also absolutely delicious served cold for 2pp/130kcal per portion.
I served it with my Julienned courgette salad. You can find the recipe for the salad by clicking HERE. It will come up as part of the Chicken Kebab recipe.


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