Recipe: Spicy Linguine with Sautéed Baby Squid and Chorizo

Serves 4

- Coarse sea salt or kosher salt

- ½ pound linguine

- 3 tablespoons extra-virgin olive oil, divided

- 4 ounces thinly sliced chorizo (1-¼ cups)

- 3 cloves garlic, chopped

- ¼ teaspoon hot paprika

- 1 pound squid tubes, cut into 1/8-inch thick rings

- Freshly ground black pepper to taste

- 2 tablespoons freshly squeezed lemon juice

- 1 tablespoon chopped fresh chives, for garnish

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve about ¼ cup cooking water, then drain and toss pasta with 1 tablespoon oil to prevent sticking.

2. In a large skillet over low heat, warm remaining 2 tablespoons oil. Add chorizo and cook slowly until it has rendered its fat and begun to get crisp around the edges and is cooked through. Add garlic and paprika along with a pinch of salt and sauté 1 minute, taking care not to burn the garlic.

3. Add squid and cook 2 minutes longer, tossing well. (Don't cook longer or the squid will become very tough.) Add cooked linguine and toss to coat. Season generously with salt and pepper. Just before serving, add lemon juice and reserved pasta cooking water if needed. Garnish with fresh parsley and chives.

Note: Shelled and deveined medium-size prawns can be substituted for the squid. Add in step 3 and cook about 3 to 4 minutes or until prawns are pink, curled and just cooked through.

From "Chef Interrupted: Delicious Chef's Recipes That You Can Actually Make at Home" by Melissa Clark.