FAST
VEGETARIAN
GLUTEN FREE
DAIRY FREE
Grilled squid and zucchini spaghetti
SERVES 4
400 gm spaghetti
2 medium zucchini, thinly sliced (we used yellow and green)
500 gm cleaned squid tubes, scored and cut into 3cm pieces
80 ml (⅓ cup) extra-virgin olive oil
35 gm (¼ cup) pistachios, finely chopped
1 long red chilli, seeded, finely chopped
1 tbsp salted baby capers, rinsed
1 garlic clove, finely chopped
¼ cup loosely packed tarragon leaves, finely chopped
1 bunch chives, finely chopped
60 gm (2 cups) baby rocket leaves, finely chopped
Lemon wedges, to serve
1 Cook spaghetti in a saucepan of salted boiling water until al dente (6-8 minutes). Drain, reserving 250ml cooking water.
Meanwhile, heat a lightly greased chargrill pan over high heat. Season zucchini and grill, turning, until tender and lightly charred
