"Not really linguine, but an intensely flavorful dish with a subtly chewy, textured bite. Be sure to have all your ingredients prepped and ready to go before lighting up the stove - as this dish comes together very quickly! From Try This at Home."

Original recipe yields 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (182.3 g)
Calories 308.8
Total Fat - 24.1 g
Saturated Fat - 6.3 g
Cholesterol - 218.8 mg
Sodium - 349.2 mg
Total Carbohydrate - 6 g
Dietary Fiber - 0.9 g
Sugars - 0.7 g
Protein - 17.1 g
Calcium - 65.4 mg
Iron - 0.9 mg
Vitamin C - 17.9 mg
Thiamin - 0 mg

Step 1

Cut the squid bodies open down one side, rinse and pat them dry. Lay them flat on a parchment-lined baking sheet and freeze for 15 minutes or until very firm.

Step 2

With a sharp knife, cut the squid lengthwise into 1/4-inch wide strips. This is your "linguine". Set aside.

Step 3

Put the shrimp in a food processor and pulse until coarsely ground.

Step 4

In a large skillet, heat the olive oil over high heat until rippling. Add the garlic and stir for 10 seconds, then immediately add the ground shrimp, red pepper flakes, rosemary, lemon zest and juice, a pinch of salt, and the black pepper. Stir vigorously to break up the shrimp, then toss the mixture until the shrimp is just cooked, about 2 minutes.

Step 5

Add the white wine and stir until it has almost evaporated. Add the butter and toss well until melted and combined.

Step 6

Remove from the heat and stir in the squid strips. Let stand for 2 minutes, or until the squid is just cooked. Stir in the chile oil, then taste and add more salt and pepper if needed.

Step 7

Divide the mixture amount four heated shallow pasta bowls, and garnish each one with rosemary, black pepper , a drizzle of chile oil, and a sprinkling of Maldon salt. Serve immediately.