CALAMARISPAGHETTINI
PREP+COOKTIMEMINUTESSERVES
gsmallcalamariorsquid
⅓cup(ml)lemonjuice
gspaghettini
½cup(ml)extravirginoliveoil
clovesgarliccrushed
largeredchillisslicedfinely
teaspoonsfinelygrated
lemonrind
tablespoonsfinelychoppedchives
Tocleanandpreparethecalamari
removethetentaclesfromthebody
bypullinggentlyCutthetentacles
fromtheheadjustbelowtheeyes
Removetheblackorbrownbeak
fromthecentreofthetentacles
halveorquartertentaclesiflarge
Removetheclearplasticlike
quillinthebody(hood)andany
entrailsinside
Removethetwofinsfromboth
sidesofthehoodthencarefullypull
awaythedarkmembraneorskinon
theoutsideofthehoodandfins
Withasharpknifecutdownone
sideofthehoodandopenoutScore
theinsideofthehoodandthefins
withfinediagonallinesinacriss
crosspatternbeingcarefultoonly
cuthalfwaythroughthefleshHalve
lengthwaysthencutintocmwide
stripsRinsepreparedsquidpatdry
withabsorbentpaper
Bringalargepotofwellsalted
watertotheboilAddtablespoons
ofthelemonjuiceAddthepasta
andcookuntilaldenteReserve
1
Toremoveheadandentrails
usingaslighttwistingmotion
pullheadfirmlyawayfrombody
mostentrailswillcomeoutaswell
Thenpulloutanddiscardtheclear
quillthatrunsdowntheinsideofthe
squidbody(hood)Rinsehoodswell
2
Removethetwofinsandreserve
Pullmembraneawayfromthe
hoodandfinsWashhoodandfins
wellTohelpwithgrippingdipyour
fingersinsalt
¼cup(
ml)ofthecookingwater
Drainthepasta
Meanwhileheatalargefryingpan
overhighheatuntilsmokingAdd
tablespoonsoftheoilandthe
calamaricookstirringforabout
minutesoruntilbrownedlightly
andalmostcookedthroughAdd
garlicandchillitosstocombine
andremovepanfromtheheat
Addthepastatothecalamari
mixtureinpanwithremainingoil
juicelemonrindandchivesToss
severaltimestoensurethepastais
wellcoatedseasontotastewithsea
saltandfreshlygroundblackpepper
Addalittleofthereservedpasta
waterifneeded
Dividebetweenfourwarmpasta
bowlsandserveimmediately
3
Withasharpknifecutdownone
sideofthehoodandopenout
Scoreinsideofthehoodandfinswith
finediagonallinesinacrisscross
patternHalvelengthwaysthencut
intocmwidestrips
KITCHEN TEST PREPARINGCALAMARI
COOKING
SCHOOL
AWW FOOD • ISSUE FIFTY THREE
Seafood Dinners