Linguine with squid, cherry tomatoes and mint

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Squid150 g
• Cherry tomatoes120 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Mintto taste
• Chili pepperto taste
• Saltto taste

Contains: gluten, shellfish,

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile rinse the cleaned squid, pat dry with kitchen paper and cut into roughly 1 cm rings, halving the tentacles; wash the cherry tomatoes and halve them.
3. Add the linguine and cook for the time on the packet, usually 9–10 minutes, until al dente.
4. Meanwhile heat the olive oil in a frying pan over medium heat with the crushed garlic and a pinch of chilli for a minute, until the garlic sizzles without browning; turn the heat to high, add the squid and cook for 2 minutes, until white and opaque.
5. Add the tomatoes, season with salt and cook for another 4 minutes, until softened; remove the garlic. Short cooking over high heat keeps the squid tender.
6. Drain the linguine, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; turn off the heat and finish with torn mint.