Main content

Seared Squid Linguine with Cherry Tomatoes


  • For the chilli oil


  • 1.

    To prepare the squid, separate the head and tentacles from the body and discard the stiff cartilaginous quill. Cut the head free from the tentacles and discard. Remove the purplish skin. Clean and rinse the squid, then cut the large tentacles in half and the body into 1cm (½in) ringlets.

  • 2.

    To make the chilli oil, simply stir all the ingredients together. Heat very gently, set aside and keep warm.

  • 3.

    Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat the light olive oil in a large frying pan over a high heat.

  • 4.

    When the oil is almost smoking, add the squid and season with salt and pepper.

  • 5.

    Cook for 1½-2 minutes, until the squid turns white. Add the tomatoes and continue to cook for 30 seconds. Remove from the heat and keep warm.

  • 6.

    To serve, toss the drained pasta in 2-3 tablespoons of the chilli oil. Divide the pasta between the warmed plates, then spoon over the squid and tomatoes. Drizzle with more chilli oil and serve.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Seared Squid Linguine with Cherry Tomatoes.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now

» Matching Wine