Orecchiette with Squid and Broccolini

Cook time 30 minutes
Servings 4


400g dried orecchiette

3 tbsp olive oil

300g fresh squid, cleaned and finely sliced, tentacles cut in half

2 clove garlic, finely sliced

1 green chilli, finely chopped

2 anchovies, chopped

1 head of broccolini, finely chopped stalks included

¼ cup white wine

Salt and pepper

Zest of 1 lemon

60g pecorino, finely grated

Orecchiette with Squid and Broccolini


Bring a large pot of salted water to boil.

Heat 1 tbsp of the oil over high heat in a large pan and add the squid. You may need to do this in two batches to ensure the pan is not over crowded. Flash fry for 1 minute and as soon as the squid changes colour remove and reserve in a bowl.

In the same pan add the remaining oil, garlic, chilli and anchovies and cook until golden in colour. Add thebroccolini and the white wine. Bring to the boil and then turn the heat dow. Slowly cook for 10 minutes. Season the broccolini with salt and pepper.

Add the pasta to the pot and cook as directed.

Return the squid to the pan, along with its juices. Once the pasta is cooked add the pan with two tablespoons of cooking water and the zest. Toss the pasta through the sauce and garnish with a sprinkle of pecorino.