Calamari, Salami and Chickpea Linguini

Cook time 30 Minutes
Servings 2


3 tbs. olive oil
2 clove garlic, sliced
2 anchovies
1 ½ tsp. chilli flakes
½ a can of chickpeas, drained
100g Sicilian salami, cubed or made into a crumb using a food processor
1 ½ tsp. tomato paste
50ml white wine
2 small calamari hoods, cut into very thin rings
Zest of 1 lemon
½ packet of linguini

Calamari, Salami and Chickpea Linguini


Bring a large pot of salted water to the boil. And add the pasta. Cook as per packet instructions.

In a large sauté pan heat oil and add the garlic, anchovies and chilli and cook until the garlic just starts to turn golden. Add the chickpeas and salami and sauté for a minute before adding the tomato paste and then the wine. Bring to the boil and then add the calamari. Season with salt and pepper. Add the drained pasta and some of the cooking liquid toss to coat all the pasta in the sauce. Finally add the lemon zest.