Stuffed Calamari Hoods with Linguine

INGREDIENTS

4 Calamari Hoods

Filling

1 Tbsp Marjoram, finely chopped

1 Garlic clove, minced

4 Tbsps Ricotta

120 g chopped cooked Crab, chopped (canned crab is ok)

1 Lemon, Zest (Juice required for sauce)

2 Tbsps Parmesan Cheese, grated

Sea Salt

Freshly Ground Pepper

1 Cup, Panko Japanese Bread Crumbs

1 Tbsp Rosemary, finely chopped

1 Tsp Dried Chilli Flakes (optional)

Crab substitute: Chopped cooked prawns or calamari

Sauce

Olive Oil

2 Anchovy Fillets, chopped
1 Garlic Clove, finely chopped

2 Red Chillies, Finely chopped (optional)

1 Tbsp Continental Parsley, finely chopped
Juice of 2 Lemons (1 lemon zest required in stuffing)

150 g Linguine Pasta

METHOD

Preheat the oven to 180 degrees Celsius

In a mixing bowl, combine ricotta, breadcrumbs, rosemary, chilli flakes (optional), marjoram, lemon zest, garlic, parmesan, and crabmeat.

Season to taste, and add a splash of olive oil.

Using a spoon, fill each calamari hood with the ricotta stuffing mix.

Then seal the open end of the tube, by "sewing" a toothpick or small skewer.

Place a sheet of baking paper on an ovenproof tray, spray with olive oil, and place the calamari hoods on the tray and cook for 12 minutes or until the calamari hood turns white.

While the calamari is baking, cook pasta and make the sauce. 

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain.

Sauce

Put anchovies, garlic, chillies and parsley in a large fry pan on a low heat.

Pour in enough olive oil to make a paste.

Season with salt and pepper, and add the juice of 1 Lemon.

Remove from stove once warmed through.

Transfer the calamari hoods from the baking tray to the large fry pan, and using tongs rotate them in the sauce until they are fully coated in the sauce.

Serve the stuffed calamari and sauce over a bed of linguine with a crusty ciabatta loaf.