top of page

linguine con calamari allo zafferano

linguine in a saffron squid ragù

Here's a fishy pasta with more than a little visual pop! However, be very careful when you use saffron - a little goes a long way and add too much and things will start to taste a little medicinal!

WHAT YOU'LL NEED TO DO
(scroll down for the full method)

  • prepare the ingredients

  • chop the squid

  • chop the garlic, onions, capers

  • start the soffritto

  • cook squid in wine

  • add squid to soffritto

  • boil the pasta

  • combine pasta and sauce

linguine in a saffron squid ragù

INGREDIENTS

FOR FOUR PEOPLE

  • 500g squid

  • 1 tblspn capers

  • 1 large clove garlic

  • 1 medium onion

  • white wine

  • saffron

  • butter

  • green olives

  • parsley

PASTA

400g dry linguine


MANTECATURA (?)

light to moderate


PandM_logo_section_divider.png

METHOD

If you've already made a meat ragù, just think of this as a 'white' (without tomatoes) version. If you haven't, now's your chance to learn all about putting a ragù together..... (traditionally a meat-based sauce, a ragù is put together using an 'aromatic' base of chopped vegetables called a 'soffritto': fried, sweated or sautéed vegetable and/or herbs, to which the meat and wine is added, and then allowed to cook slowly). So that's what we're going to do. Prepare the ingredients, chopping the capers, onions, garlic and parsley. With most ragùs, I prefer a very gentle sauté approach - mostly sweating but perhaps a little amount of colouring/browning towards the end of the soffritto cooking.

When the soffritto is almost done and the onions are almost completely translucent, add the squid, together with a glug of white wine. Allow the wine to steam and boil off the alcohol and cook the squid in those juices for a few minutes, before adding a pinch of saffron and a handful of green olives. Allow the sauce to simmer and cook the squid until tender - you can add extra splashes of wine or water if it starts to dry up too much. As the squid begins to get tender to your liking, boil the pasta and take the sauce off the heat. 


Add a knob or two of butter to thicken and enrich the sauce, and check seasoning. When the pasta is 'al dente' to your liking, fish it out of its cooking water (don't tip it away!) and add the pasta to the sauce in a sauce wok. Toss to combine and finish the cooking there in the pan with a little mantecatura, then serve immediately, garnishing with chopped fresh parsley and a sprinkle of cayenne pepper.

NUTRITION per serving

KCAL: we're working on it!

Fat (g): TBC

Sat Fat (g): TBC

Carb (g): TBC

Sug (g): TBC

Fibre(g): TBC

Prot (g): TBC

Salt (g): TBC


Nutritional information is provided as an indication only of approximate values

for the recipe on this page. You should make your own calculations if you

have specific dietry requirements or are required to follow a strict calorie-controlled diet.

bottom of page