This quick weeknight spaghetti from the Aegean coast pairs quickly cooked squid rings, sautéed in garlic and olive oil, with grated lemon zest. Keep a close eye on the cooking time so the squid does not turn tough and rubbery.
Toss the cleaned squid rings with 2 cloves of crushed garlic, 2 tablespoons of olive oil and red pepper flakes. Leave to marinate in the refrigerator for 20 minutes.
Cook the spaghetti in plenty of well-salted water for 1 minute less than the package time. Reserve 200 ml of the pasta water, then drain.
Heat the remaining olive oil until very hot. Quickly sauté the marinated squid over high heat for 2–3 minutes, until it curls and takes on a little color; cooking it longer will make it tough and rubbery.
Add the drained spaghetti to the pan with the squid and loosen with the reserved pasta water. Toss with the lemon zest, lemon juice, parsley, salt and black pepper.
Do not overcook the squid; cooking it for more than 2–3 minutes can make it tough and rubbery. Allergens: contains wheat (gluten) and mollusks (squid).
Tarifte 1 çay kaşığı pul biber var ama ailem acıyı sever, ben 2 çay kaşığına çıkardım ve daha dengeli buldum; kalamarı önerilenden biraz daha kısa soteleyince dokusu belirgin şekilde daha yumuşak kaldı.
Kalamarı marine ettikten sonra 20 dakika yerine unutup 1 saat buzdolabında bıraktım, pişirince beklediğimden daha sert çıktı. Uzun marinasyon dokusunu etkiliyor sanırım, bir dahaki sefere süreye sadık kalacağım.
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