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Lemon Pepper Calamari with creamy lemon fettuccine |
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Recipe by Mat - serves 4
Lemon Pepper Calamari
4 squid tubes cleaned and cut to your liking
60g plain flour
60g panko crumbs
1 tablespoon lemon zest
2 teaspoons cracked black pepper
1 teaspoon szechuan pepper
A good pinch of salt to taste
Combine all ingredients into a bowl with calamari and coat well. Leave overnight for best results but leave for at least the duration of making the pasta and sauce.
Use a deep fryer or heat oil in a wok to 190 degrees. Add the calamari in batches and fry for 2 - 2.5 minutes. Drain on paper towel.
Lemon-Garlic Cream Fettuccine
Garnish:
3 teaspoons lemon zest
2 teaspoons minced parsley
2 minced garlic cloves
Fettuccine for 4. If rolling your own, 2 eggs, 1+1/3 cup flour, pinch salt, dash of olive oil should be the right amount.
Sauce:
1/4 cup butter
1 chopped onion
2 minced garlic cloves
1 teaspoon lemon zest
1/2 cup cream
1/4 teaspoon salt
1/8 teaspoon pepper
100g chopped cream cheese
2 tablespoons lemon juice
2 teaspoons minced parsley
Grated Parmesan
In a bowl, mix lemon peel, parsley and garlic.
In a large pan, heat butter over medium-high heat. Add onion and stir 2-3 minutes. Add garlic and lemon zest and cook for 1 minute longer. Add in cream, salt and pepper. Whisk in cream cheese until melted. Cool slightly. Stir in lemon juice.
Add pasta and toss to combine. Garnish with lemon zest mixture and Parmesan cheese.
Serve on a large plate with calamari on the side so the crumbs don't go soggy.
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