A striking and flavorful dish featuring black squid ink spaghetti tossed with garlic, chili, and fresh seafood for a rich, ocean-inspired meal.
1. Cook the black squid ink spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside. 2. Heat olive oil in a pan over medium heat. Add minced garlic and sliced chili, sauté until fragrant. 3. Add shrimp and calamari to the pan, cook for 3-4 minutes until seafood is opaque and cooked through. 4. Toss the cooked spaghetti into the pan with the seafood. Mix well to combine. 5. Season with salt and squeeze lemon juice over the pasta. 6. Garnish with fresh chopped parsley and serve immediately.
100g black squid ink spaghetti 1 clove garlic, minced 50g shrimp, peeled and deveined 50g calamari rings 1 tbsp olive oil 1 small red chili, sliced Salt to taste Fresh parsley, chopped (for garnish) Juice of half a lemon
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