Pass the pasta

LINGUINE WITH CALAMARI

“I find that quickly roasting the calamari keeps it tender. Tuscan kale, when available, is less bitter than curly-leafed kale, but you could also use Swiss chard. If you have some good fish or seafood stock, use it instead of the pasta water for loosening.”

Serves 4

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 20 minutes

frozen calamari 500–600 g
linguine 400 g
kale (Tuscan if available) 1 bunch, washed and trimmed (remove the ribs)
olive oil ½ cup, plus extra for frying
garlic 6 cloves, crushed
sea salt and freshly ground black
pepper, to taste
Italian parsley 15 g, finely chopped
lemon wedges, for serving

Thaw the calamari in the fridge overnight in a colander placed over a bowl. Before using, dry well and bring to room temperature. Meanwhile, cook the pasta in boiling salted water until al dente. Steam the kale over the boiling pasta water until just limp. Shred finely. Cook gently, Preheat the oven to as hot as it can go: 230–250°C. Heat a roasting pan in the oven for about 5 minutes. Mix the olive oil with the garlic and seasoning, then with the well-dried calamari. Turn the calamari into the hot roasting pan, spreading it into a single layer. Roast for 5–10 minutes, or until just cooked, tender and starting to colour. Mix the pasta with the calamari, gradually stirring in about ½ cup pasta water. Add the kale and toss, adding a little more pasta water to loosen. Check the seasoning and sprinkle with parsley. Serve with lemon wedges.