- 1 handful spaghetti
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, peeled and roughly chopped
- 3 baby calamari (4” long), cleaned and cut into bite sized pieces
- 3 tbsp white wine
- 3 cherry tomatoes, halved
- 1 tbsp chopped parsley
- 1 small red chilli, sliced
- Salt & pepper to taste
- Extra virgin olive oil to drizzle
- Bring a pot of water to boil, cook the spaghetti according to packet instructions.
- Meanwhile, heat olive oil in in a large frying pan on medium heat.
- Add garlic and chilli to the pan, cook until soft but not coloured.
- Add baby calamari and cook for half a minute. Add wine. Mix.
- Add cherry tomatoes and cook until soft.
- Drain the cooked spaghetti and add to the frying pan.
- Stir and add parsley. Taste. Add salt & pepper.
- Turn off heat. Drizzle with a little extra olive oil.
- Rest the spaghetti for 1-2 minutes before serving.
- White wine
- Oh what the hell, the rest of the bottle of that wine. You’re home alone anyway.
I’m sure it’s not en vogue but I actually quite like to buy frozen packs of baby calamari from Thailand from Asian frozen shops (there are a few Asian groceries that specialise in frozen food) – I find that these baby calamari are really nice and tender and great for quick cooking. At this point I’m not even sure if they are actually baby calamari or they are a type of calamari that are sold this size. I suppose eating baby seafood is never a great idea but this size of calamari feature quite heavily in Thai seafood dishes.