Lemon capellini with prawns & calamari
A squeeze of lemon and lots of parsley bring out the flavour of the seafood in this delicious pasta dish
White pasta, dry
Calorie controlled cooking spray
1 teaspoon(s), level
Lemon Juice, Fresh
1 zest(s) of 1
- Put the garlic in a bowl, add the prawns and mix well. Cover with foil and set aside.
- Fill and boil the kettle. Pour boiling water into a large saucepan and return to the boil over a high heat. Add the pasta to the boiling water and cook, following pack instructions, or until al dente. Drain, reserving 125ml of the cooking water.
- Meanwhile, mist a large nonstick frying pan with cooking spray. Add the prawns and garlic, squid rings and chilli, then cook, stirring, for 3-4 minutes over a high heat or until the seafood is just cooked through. Add the lemon zest and toss to combine, then season to taste.
- Add the lemon juice, pasta and reserved cooking liquid to the seafood mixture and toss to combine. Sprinkle with the parsley, then serve with the lemon wedges.