Take a tour of Made.com founder’s chic London pad
Take a tour of Made.com founder’s chic London pad

IMAGE Interiors & Living

The benefits of batch cooking, from more time to more money
The benefits of batch cooking, from more time to more money

IMAGE

It’s time to learn your attachment style…and how it’s impacting your relationship
It’s time to learn your attachment style…and how it’s impacting your relationship

Mairead Heffron

Maisie Williams, Jennette McCurdy, Drew Barrymore and the plight of abusive parents
Maisie Williams, Jennette McCurdy, Drew Barrymore and the plight of abusive parents

Sarah Gill

Supper Club: This delicious French Onion Soup makes for a seriously tasty lunch
Supper Club: This delicious French Onion Soup makes for a seriously tasty lunch

Jennifer McShane

October Event Guide: Festivals of food, art, comedy, jazz, and all things Halloween are on the horizon
October Event Guide: Festivals of food, art, comedy, jazz, and all things Halloween are on...

Sarah Gill

Duvet Day: Sustainable Irish sleepwear brands to help you sleep well
Duvet Day: Sustainable Irish sleepwear brands to help you sleep well

Sarah Finnan

Member competition: WIN a six-week mentorship with the Mentor Her programme
Member competition: WIN a six-week mentorship with the Mentor Her programme

IMAGE

Does glycolic acid work as deodorant?
Does glycolic acid work as deodorant?

Holly O'Neill

Have you tried… the Wim Hof Method?
Have you tried… the Wim Hof Method?

Holly O'Neill

Image / Living / Food & Drink

Supper Club: Spaghetti with calamari, rosemary and lemon


By Meg Walker
19th Aug 2022
Supper Club: Spaghetti with calamari, rosemary and lemon

The Mediterranean on a plate, this calamari pasta is simple, fresh and delicious.

This is a light and fresh-tasting pasta dish. Take calamari, add a little chilli heat and aromatic rosemary and lift the whole dish with tangy lemon zest and juice.

Spaghetti with Calamari, Rosemary and Lemon
Serves 4

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 onion, finely diced
  • 500g cleaned calamari, cut into 2cm pieces
  • 1 tbsp chopped fresh rosemary leaves
  • 3 garlic cloves, very thinly sliced
  • 2 long red chillies, thinly sliced
  • finely grated rind and juice of 1 lemon
  • 400g dried spaghettini or 300g fresh spaghettini
  • lemon wedges, to serve
  • salt and freshly ground black pepper


For the toasted crumbs

  • 70g coarse fresh sourdough breadcrumbs
  • 3 1/2 tbsp olive oil
  • 1 garlic clove, crushed


Method

  1. Heat a medium saucepan over a medium heat. Add the olive oil and onion and stir occasionally until the onion starts to caramelise (10-15 minutes). Increase the heat to high, add the calamari, rosemary, garlic and chillies and toss occasionally until the calamari is just cooked (1-2 minutes). Remove from the heat, add the lemon rind and juice and season to taste.
  2. Meanwhile, to make the toasted crumbs, combine the ingredients in a non-stick frying pan/skillet over medium-high heat and stir until crisp (5-10 minutes). Set aside.
  3. Cook the spaghettini in a large saucepan of boiling salted water until al dente (8-10 minutes for dried, 3-4 minutes for fresh). Drain, reserving a little cooking water, toss with the calamari and reserved water and mix until the pasta is well coated.
  4. Serve hot, sprinkled with the toasted breadcrumbs, with lemon wedges to the side.

Extracted from Lemons and Limes by Ursula Ferrigno (Ryland Peters & Small).

Photography by Clare Winfield. Ryland Peters & Small.