Recipes for the galley - From the galley: Baby calamari with spaghetti
Ingredients for 2 people:
- 200 g baby calamari
- 100 g spaghetti
- 3 cloves of garlic (peeled)
- 2 stalks of chopped flat-leaf parsley (herb box)
- 1 dried red chilli pepper
- 2 lime quarters
- 3 tbsp olive oil
- Sea salt
- black pepper from the mill
Preparation:
Preparation time: 45 minutes
1 Wash the baby calamari and pat dry.
2 Finely dice the garlic. Pluck the parsley leaves and chop finely. Clean the chilli pepper and cut into fine pieces. Wash your fingers immediately ... Cut the lime into quarters. Will only be used when serving.
3. bring 3 litres of seawater (or salted water) to the boil in a large pan. Cook the spaghetti in it until al dente (max. 10 min). Drain the spaghetti in a sieve and leave to drain.
4 Heat the olive oil in a pan and fry the garlic and chilli. Stir in half of the chopped parsley. After about 3 minutes, add the baby calamari and stir well several times. Season with salt and pepper. Reduce the stock to 2 tablespoons.
5 Arrange the calamari with the spaghetti on deep plates. Drizzle the stock and a tablespoon of olive oil over each portion. Sprinkle with the rest of the parsley and season with pepper. Garnish with lime quarters.
We recommend a white wine from the Loire.
TipOnce again, wash your hands immediately after handling the chilli.
You can find this and 39 other recipes for your galley in the book Mediterranean galley by Wolfgang Mader and Johannes Maria Geurtz. 176 pages, € 19.90, ISBN 978-3-667-10277-5, Delius Klasing Verlag
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