Grilled calamari pasta with zucchini and green chilli butter
Grilled calamari, lemony garlic butter and zucchini noodles come together in this bright and easy pasta dish, which can be on the table in 30 minutes.
Ingredients
80g unsalted butter, softened
1 long green chilli, seeded and finely chopped
1 tbsp finely grated lemon rind
1 garlic clove, crushed
¼ cup finely chopped basil, plus extra leaves to serve
400g squid tubes, thinly sliced
1 tbsp extra virgin olive oil
400g spaghetti
2 zucchini, shredded
lemon wedges, to serve
Method
Step 1
Combine the butter, chilli, lemon rind, garlic and basil in a small bowl, season with salt and pepper and set aside.
Step 2
Preheat a chargrill pan or barbecue over high heat. Place the squid and the oil in a medium bowl. Season and toss well to combine. Place the squid on the grill and cook, turning, for 4 minutes, or until charred. Remove from the grill and place in a large bowl.
Step 3
Meanwhile, cook the pasta in boiling salted water for 6-8 minutes, or until al dente. Drain, reserving half a cup of the pasta cooking water.
Step 4
Return the pasta to the pan with the cooking water and the flavoured butter and toss to combine. Add the zucchini and squid and toss again.
Step 5
To serve, scatter the pasta with basil leaves and serve with a wedge of lemon.
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Original URL: https://www.theage.com.au/goodfood/recipes/grilled-calamari-pasta-with-zucchini-and-green-chilli-butter-20250307-p5lhuo.html