Squid Ink Spaghetti with Calamari, Capers and Lemon

Method

1. 1

   Bring a large pot of water to a boil and salt it lightly. Cook the spaghetti until a minute or two before the packet time. Reserve a cup of cooking water.

2. 2

   While the pasta cooks, heat 20 ml of the oil in a wide pan over high heat. Pat the calamari dry again if needed, then sear them in two batches, in a single layer. Turn the pieces as soon as they colour, and cook just until opaque and tender, about 2–3 minutes per batch. Lift onto a warm plate.While the pasta cooks, heat 1¼ tbsp (20 ml) of the oil in a wide pan over high heat. Pat the calamari dry again if needed, then sear them in two batches, in a single layer. Turn the pieces as soon as they colour, and cook just until opaque and tender, about 2–3 minutes per batch. Lift onto a warm plate.

   Start 2 min timer
3. 3

   Lower the heat. Add the remaining oil, garlic and capers to the pan and stir for about 1 minute without browning the garlic. Add the drained spaghetti and 60 ml of cooking water. Toss over medium heat until al dente, adding a splash more water if needed.Lower the heat. Add the remaining oil, garlic and capers to the pan and stir for about 1 minute without browning the garlic. Add the drained spaghetti and ¼ cup (60 ml) of cooking water. Toss over medium heat until al dente, adding a splash more water if needed.

   Start 1 min timer
4. 4

   Take the pan off the heat. Fold in the calamari, chopped parsley, lemon zest and juice. Taste for salt and serve immediately.