Squid And Spinach Pasta

Name: Squid And Spinach Pasta
Ingredients: 1 lb squid hoods, cleaned, scored, cut into 1 inch pieces; 1/3 cup olive oil; 4 cloves garlic, minced; 1 None long red chili, finely chopped; 2 None kaffir lime leaves, finely chopped; 4 None plum tomatoes, quartered; 13 oz fettuccine or other pasta of choice; 1 None onion, chopped; 9 oz frozen spinach, thawed, drained

9 ingredients

6 steps

Ingredients

1 lb squid hoods, cleaned, scored, cut into 1 inch pieces
1/3 cup olive oil
4 cloves garlic, minced
1 None long red chili, finely chopped
2 None kaffir lime leaves, finely chopped
4 None plum tomatoes, quartered
13 oz fettuccine or other pasta of choice
1 None onion, chopped
9 oz frozen spinach, thawed, drained

Directions

1

Combine squid with 1 tbsp olive oil, 2 cloves garlic, chili and kaffir lime leaves. Chill for 1 hour.
2

Preheat oven to 350°F.
3

Arrange tomatoes in a baking dish and toss with 1 tbsp oil and remaining garlic. Season to taste. Roast for 20-25 mins, until tomatoes start to collapse.
4

Meanwhile, cook pasta in boiling, salted water for 8-10 mins, or until al dente. Drain and return to saucepan.
5

Heat 1 tbsp oil in a large pan over high heat. Saute onion for 2-3 mins, until tender. Add spinach and cook, stirring, for 1-2 min. Add to pasta and cover to keep warm.
6

Add remaining oil to pan. Cook squid for 1-2 mins, stirring, until golden and tender. Add to pasta mixture and toss well. Top with roasted tomatoes. Serve.