Name: Spaghetti e calamari al pesto (Spaghetti with squid and pesto)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 garlic cloves; salt and freshly ground black pepper; 30 g/1 oz/3 tbsp pine nuts; 6 tbsp extra virgin olive oil; 40 g/1½ oz fresh basil leaves; 2 tbsp extra virgin olive oil; 800 g/1 lb 12 oz squid, cleaned and peeled; 2 garlic cloves, crushed; 375 g/13 oz spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

This is a modern and very successful marriage of two Italian favourites, squid and pesto. The pesto here is made without cheese. Ask your fishmonger to clean the squid for you, reserving the tentacles, or follow the instructions for preparing squid here.

Ingredients

800 g/1 lb 12 oz squid, cleaned and peeled
375 g/

Method

First make the pesto following the method here. Put it into a large serving bowl and keep warm in a very low oven (120°F/250°C/gas mark ½).

Cut the squid body sacs and flaps into small squares of about 2cm/¾ inch and cut the tentacles into short curly pieces.

Drop the spaghetti into a pan of boiling salted water.

Meanwhile, heat the oil

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Spaghetti e calamari al pesto

Spaghetti with squid and pesto

Ingredients

Method

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