Saffron Linguine With Baby Bottle Squid And Radicchio

By Ellie Schneider
2nd Nov 2013

Renowned chef and restaurateur Nino Zoccali of Pendolino and La Rosa, gives us his sumptuous recipe for linguine allo zafferano con calamarettini e radicchio—otherwise known as saffron linguine with baby bottle squid and radicchio. A recipe of simplicity and freshness, this linguine dish will impress even the most discerning of carb-lovers.

Head here for Nino's pantry essentials, and tips for preparing the perfect dinner party.

Serves 6

600g baby bottle squid with tentacles, cleaned, beaks and eyes removed
600g good quality dried saffron linguine
100g radicchio leaves (approximately 5 leaves), cut into 1 cm square pieces
2 1/2 tablespoons extra virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste
3 small garlic cloves, finely chopped
2 1/2 tablespoons dry white wine

* Firstly, make sure the squid are as dry as possible.
* Cook the pasta in abundant salted boiling water until al dente. One minute before draining the pasta, add the radicchio to the boiling pasta pot.
* About 3 minutes before the pasta is cooked, heat half of the extra virgin olive oil in a large deep-sided saucepan over high heat until it just begins to smoke.
* Quickly add the squid to the pan and season with the sea salt and black pepper. Turn the squid over and then add the garlic. Cook for a further 30 seconds before adding the white wine to the pan.
* Cook for a minute or until almost all the wine has evaporated. Take care not to overcook the squid as it can become very tough very quickly. Try to use high heat and cook for the shortest time possible.
* Drain the pasta and radicchio and combine with the squid, garlic and wine in the pan.
* Add the remaining extra virgin olive oil and mix well. Serve the pasta immediately.

Nino's note: A smaller quantity of radicchio can be used in the recipe, as it is a very bitter vegetable and should be used according to taste.

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