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Lemon & garlic squid with courgette pasta

Lemon & garlic squid with courgette pasta

Lemon & garlic squid with courgette pasta


6 cleaned squid tubes (about 350g), thinly sliced

1 tsp dried chilli flakes

1 tsp finely grated lemon rind

2 cloves garlic, crushed

sea salt and cracked black pepper

300g fresh linguine 

1 tbsp extra-virgin olive oil, plus extra for drizzling

2 courgettes, spiralised or shredded

baby lemon balm, to serve

  • Place the squid, chilli, lemon rind, garlic, salt and pepper in a medium bowl and mix to combine. Set aside.
  • While the squid is marinating, cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente (if using dried, have your cooked pasta ready). Drain and keep warm.
  • Heat the oil in a large nonstick frying pan over a high heat. Add the squid and cook for 3 minutes or until golden and just cooked through. Add the courgettes and pasta and toss to combine. Divide among plates, top with the lemon balm and drizzle with the extra oil to serve.


In the recipe photographs we used fresh pasta varieties, available from selected supermarkets, speciality grocers and delicatessens. If you can’t find fresh flavoured pasta, use plain. Dried pasta also works well – follow the cooking times on the packet. If using dried, read the recipes through first and be sure to have your cooked pasta ready at the right time.