Squid Linguine
Is everyone discovering their top chef potential at home these days during shelter-in-place? This homemade squid linguine with garlic, red chili pepper, lemon and parsley is very easy to make for chef of all levels!
Also, this flavorful and fragrant pasta dish is kidney (renal) diet friendly! It is low in sodium and perfectly OK for people who need to watch their potassium and phosphorus intake to enjoy! #yourhealthmatters.
<INGREDIENTS> serve 4 people
1/2 lb linguine (makes about 4 cups cooked)
1/4 cup olive oil
1 head of garlic, chopped
1 whole red chili pepper (either fresh or dried), chopped (use more if you like it spicier)
3/4 lb squid, sliced
2 cups chopped parsley
lemon zest from 1/2 of a lemon
lemon juice from 1 lemon
black pepper to taste
a pinch of salt
<DIRECTIONS>
1. Fill a large pot with approximately 7-8 cups of water or enough to cover cooked linguine. Cook linguine following instruction on the package for the cooking time. When the water is boiling, add in a pinch of salt and linguine. Stirring occasionally. Mine took about 10 minutes to cook to al dente texture.
2. While the pasta is cooking, in a large sauté pan, add olive oil, heat pan over medium heat, add in garlic and red chili pepper, cook and stirring occasionally for a few minutes until the garlic is softened and fragrant.
3. Add in squid to the pan, cook and stir for a couple of minutes.
4. Add in lemon zest, stir to mix in. Turn to medium-low heat. Add in lemon juice. Stir again to mix.
5. Add in parsley, stir and mix for about 1 minute.
6. Drain pasta, then add drained pasta into the pan. Toss until heated through and everything well mixed, about 2 minutes. Garnish with additional parsley if desired. Season with black pepper to taste. Serve immediately. Buon appetito!
Happy Eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!
Looks very tasty!
Thank you! Hope you have a chance to try the recipe! 🙂