Lemon spaghettini with prawns and calamari
1 x 3 second spray(s)
250 g, spaghettini variety
300 g, peeled, garlic marinated
Calamari or squid, raw
300 g, uncrumbed calamari rings
dried chilli flakes
1 medium, plus extra wedges to serve
fresh flat-leaf parsley
2 tbs, chopped
1 medium, wedges to serve
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain, reserving ½ cup (125ml) cooking liquid.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook prawns, calamari and chilli, stirring, for 3–4 minutes or until just cooked through. Grate rind from lemon into frying pan and toss to combine. Season with pepper.
- Squeeze juice from lemon. Add juice, pasta and reserved cooking liquid to prawn mixture and toss to combine. Drizzle with oil and sprinkle with parsley. Serve with lemon wedges.