Thursday, 7 April 2016

Spaghetti with calamari, rocket, lemon and garlic



As mentioned in a previous post, I am loving the fact that every Saturday, there is a fresh-produce farmers' market only 10 minutes' walk from my home. It has become a bit of a weekly ritual to head to these markets each week to pick up some meats, fruits, vegetables and sourdough for the week ahead.


One of the stalls that I particularly love is the George Town Seafood stall. Having tried the salmon cakes, fish cakes, flathead, marinara mix and calamari, all of which have been incredibly fresh, I would definitely recommend their produce to anyone visiting Tasmania. When picking up some calamari recently, I thought I'd throw together a fresh, zesty pasta dish.

You'll need:

- 500g squid
- 500g wholemeal (or white if you prefer) spaghetti
- A drizzle of oil
- 1 bunch of fresh rocket
- 2 garlic cloves, crushed
- 2 lemons, juiced
- 1 glass of white wine
- Salt and pepper
- Parmesan cheese, to serve


1. Cut the squid into rings (about half a centimetre thick).

2. Heat a little bit of oil in a frypan then add the garlic, stirring for a couple of minutes.

3. Add in the squid and cook for about 5 minutes, then pour in the lemon juice and wine.



4. Add half the rocket, along with some salt and pepper, and stir until it has wilted.



5. Meanwhile, cook the pasta in boiling water for 7-10 minutes, until al dente.



6. Once the pasta is ready, serve it in a bowl with the squid mixture, and top with the remaining rocket and some parmesan.


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