Lemon and garlic squid with basil and lemon zest tagliatelle

    45 min

    My own variation on a prawn pasta dish. I was in the supermarket, and decided to buy some fresh squid, not really knowing what to do with it, but I also wanted to see if I could rustle up something with it that my 3 year old daughter would enjoy. I prepared the squid (not the most appetising beast on the planet), and then my daughter also got stuck in, helping to make the fresh pasta. Really chuffed with the final dish. Serves 2 people along with a side salad.


    Yorkshire, England, UK
    4 people made this

    Serves: 2 

    • 2 or 3 small fresh squid
    • 2 large cloves of garlic, grated
    • 1/2 lemon, juiced and zested
    • 1 teaspoon of olive oil
    • 1 small pinch of chilli powder
    • 1/2 to 1 teaspoon sugar (to taste)
    • 1 pinch of dried oregano
    • a few twists of freshly ground black pepper
    • 100g of 'oo' pasta flour (or plain flour)
    • 1 medium free range egg
    • 1/2 teaspoon of good quality sea salt
    • 8-10 basil leaves, finely chopped
    • zest of about 1/3 of a lemon
    • 1 to 2 teaspoons olive oil
    • 1 teaspoon of butter

    Prep:40min  ›  Cook:5min  ›  Ready in:45min 

    1. Prepare the squid by cutting off the head, pulling off the wings, taking out cartilage from the main body. Wash and rinse the squid thoroughly in cold water. If you've not passed out looking at the offcuts, move onto Step 2.
    2. Your gutted and cleaned squid will look like this (much more appetising I'm sure you'll agree).
    3. Now slice the squid into rings.
    4. In a bowl, combine the squid, grated garlic, zest of half a lemon, lemon juice, olive oil, chilli powder, sugar, oregano and black pepper. Mix well, and place in the fridge for at least 30 minutes to marinate. The lemon juice will help keep the squid beautifully tender.
    5. In a bowl, sieve in the flour, and add the egg, salt, chopped basil and lemon zest.
    6. Mix the pasta mixture well with a fork, until it slowly starts to come together. Now using your hands, keep working in all the flour to make a dough, and work it in until you have a small, smooth, ball of dough (add a drop or two of water if the dough seems dry). Wrap in clingfilm, and leave to rest in the fridge for 30 minutes. (Resting the pasta dough allows the flour to do its thing, and ensures a good texture.)
    7. To roll out the pasta, flour a large, clean work surface, and dust the dough, too. Keep rolling, and turning the pasta dough, to make an oblong-ish shape, and until you have as thin a dough as you can. (Take a break if you feel your arms are going to drop off). Ideally, you want the dough to be almost transparent, it just takes practice, but even if it's not exactly wafer-thin, you can still be sure it'll still taste wonderful. As long as it's not thick and lumpy, it'll be fine.
    8. With a good sharp (NON-serated) knife, cut long strips of thin pasta. (I'm not very good at measurements - just think of the width of tagliatelle and you get the idea!)
    9. Place the pasta in a large pan of boiling water (with a generous pinch of salt). Give it a quick stir to prevent it sticking together, and make sure water continues to boil. The pasta will take just a couple of minutes to cook. Taste a bit to make sure it's done OK, and then drain the pasta.
    10. Add a couple of teaspoons of olive oil into a medium sized frying pan. Heat the oil gently (not smoking hot!), and add the squid and marinade. Gently cook over a medium heat for about a minute and half. When squid is cooked, add the teaspoon of butter and give a final few stirs.
    11. Combine the pasta and squid, mix well so all the lovely zesty juice covers the pasta. Sprinkle over some fresh basil leaves, and serve straightaway.

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