Cook pasta in boiling salted water with a few drops of olive oil until al dente (having a bit of a bite), drain, put in non sticking pan with sweet chili sauce and cooking wine, season with salt and pepper, cook for few minutes until creamy thickened.
Coat squid with rice flour, deep fry, toss in lemon pepper,
Plate pasta, top with squid, garnish with micro greens, done!
Enjoy a tasty light summery pasta!!
Notes & Tips
works also cold as pasta salad with smoked salmon!