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Linguine with Chourizo & Calamari


A delectable pasta dish with seafood and a touch of Italian goodness!

  • Makes : 2 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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  • 200g linguine
  • 8 bodies & heads of calamari, cleaned
  • 100g chourizo
  • 1/3 cup dry white wine
  • 1/2 onion, finely chopped
  • 2 red chillies, finely chopped
  • 1 clove garlic, finely chopped
  • fresh parsley, finely chopped
  • 1 pinch paprika
  • 1 lemon, quartered
  • olive oil
  • salt & freshly ground pepper

Cook the linguine in salted water until al dente. Remove from water (reserve 1/3 cup of the pasta water) and set aside. Fry the onion, chourizo and chili in olive oil in a wide saucepan over medium-high heat for 2 minutes. Add the garlic and fry another 3 minutes, until onions have softened and the oil from the chourizo is visible in the pan.  Add the wine and the calamari and cook another 2 minutes. Then add the linguine, the pasta water and juice from half the lemon and toss over the heat for another 30 seconds. Remove from heat, add the parsley and a glug of olive oil. Season to taste with salt, pepper and the paprika. Mix well and serve immediately.