Linguine with Cilantro Pesto and Chile Calamari

Name: Linguine with Cilantro Pesto and Chile Calamari
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 50 grams/2 ounces fresh cilantro, rinsed, thicker stalks removed; 3 tablespoons olive oil; 2 tablespoons pine nuts or raw almonds; 1/2 teaspoon sugar; 1/2 green chile, seeded, optional; 1 clove garlic; Juice of 1 lemon; Kosher salt; 400 grams/14 ounces linguine or spaghetti; 500 grams/18 ounces calamari rings; 1/2 to 1 teaspoon dried chile flakes; Kosher salt and freshly ground black pepper; 6 tablespoons olive oil, plus for drizzling; Squeeze fresh lemon juice; Handful fresh cilantro, for garnish

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Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 4 servings

Level: Intermediate

Total: 35 min
Active: 35 min

Yield: 4 servings

Ingredients

Cilantro Pesto:

50 grams/2 ounces fresh cilantro, rinsed, thicker stalks removed

3 tablespoons olive oil

2 tablespoons pine nuts or raw almonds

1/2 teaspoon sugar

1/2 green chile, seeded, optional

1 clove garlic

Juice of 1 lemon

Kosher salt

Linguine:

400 grams/14 ounces linguine or spaghetti

500 grams/18 ounces calamari rings

1/2 to 1 teaspoon dried chile flakes

Kosher salt and freshly ground black pepper

6 tablespoons olive oil, plus for drizzling

Squeeze fresh lemon juice

Handful fresh cilantro, for garnish

Directions

For the cilantro pesto: In a food processor, combine the cilantro, olive oil, pine nuts, sugar, chile if using, garlic and lemon juice. Process to a paste. Season with salt and loosen with a little olive oil or hot water if necessary. Set aside.
For the linguine: Cook the pasta according to package instructions; drain and set aside.
Rinse the calamari rings, then transfer to paper-towel-lined plate and dry well. The drier the squid, the crispier the end result. Sprinkle with the chile flakes and a generous pinch salt and pepper.
Heat the olive oil in a large frying pan or wok over high heat. When really hot, add the calamari; fry until lightly golden and crispy, 3 to 4 minutes.
Add the drained pasta and 3 or 4 tablespoons pesto to the calamari; toss together.
Serve immediately in warmed bowls drizzled with lemon juice and olive oil and garnished with cilantro.