- 100g walnuts
- 2-3 tablespoons rock salt for pasta water
- 2 tablespoons olive oil
- 400g cleaned calamari, hood and tentacles cut into thin strips
- 1 teaspoon finely minced preserved lemon
- Sea salt to taste
- 250ml good quality fish stock
- 1kg fresh short pasta (or dried) such as Malloreddus or Orrechiette
- Handful of fresh parsley leaves
- Crumbled Sardinian bread (or any good quality bread of your choice, dried and crumbled)
- Extra virgin olive oil for drizzling
| - For best results, use Breville Quick Touch™ Crisp Microwave
- Select TOASTED NUTS and 100g weight. Place nuts onto crisper pan and press START. Microwave will begin to countdown. Stir nuts halfway through cook time if desired
- Once cooking time has ended; remove nuts from microwave and set aside to cool on crisper pan; lightly crumble
- Bring a large pot of water to the boil and add a good 2-3 tablespoons of salt
- While water is coming to the boil, heat olive oil in a large frying pan over medium high heat. Add calamari and cook for 1-2 minutes or until just seared
- Stir preserved lemon, sea salt and fish stock; reduce heat to medium and allow sauce to simmer and reduce slightly. Turn off heat and add parsley
- Cook pasta until al dente. Using a large slotted spoon, scoop pasta out with some of the pasta water and place directly into the pan with the calamari; stir to coat and taste; season again with salt if needed and add crumbled bread
- Spoon into serving bowls and top with walnuts and a good drizzle of extra virgin olive oil
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