in Italy

Spaghetti Aglio, Olio e Peperoncini with squid

updated

Spread the love

Ingredients for 2 servings:

  • 6 tbsp olive oil
  • 250 g squid(s) (tentacles)
  • 2 garlic cloves
  • 2 pepperoncini
  • 1 small shallot(s)
  • 1 tbsp black olives, sliced
  • ½ lemon(s), juice
  • 1 spring onion(s)
  • 1 tbsp parsley
  • 250g spaghetti
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Slice the garlic and finely slice the chili peppers. Finely dice the shallot. Sauté in a pan with the garlic and chili peppers in olive oil. Cut the octopus arms into bite-sized pieces and add them to the pan, frying for about 2-3 minutes. Then add the sliced ​​olives and the lemon juice. Mix in the sliced ​​spring onions and season with salt and pepper. Let everything simmer over low heat for about 5 minutes. Cook the spaghetti al dente according to the package instructions and spoon the sauce over it. Sprinkle with parsley before serving.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sriracha sauce Thailand

Eggplant and sweet potato vegetable stir-fry