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Grilled Stuffed Squid over Rich Tomato Linguine | Healthy Chef Recipes

Elevate your next pasta night with this impressive yet accessible seafood dish. Delicate squid tubes are stuffed with a savory, lemon-kissed breadcrumb mixture, lightly grilled, and then sliced and nestled upon a bed of al dente linguine in a rich, robust tomato sauce. Finished with fresh micro-pea shoots and a generous squeeze of fresh lemon, this dish is a true restaurant-quality experience in the comfort of your home. It’s a perfect balance of smoky, zesty, and savory flavors that will transport you straight to the Italian coast.

FISH & SEAFOOD

3/24/20262 min read

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Ingredients

• For the Stuffed Squid:

• 2 large, clean squid tubes

• ½ cup dried breadcrumbs (or panko)

• 2 tbsp olive oil (plus extra for brushing)

• 1 tbsp fresh parsley, finely chopped

• 1 garlic clove, minced

• Zest of 1 lemon

• Salt and black pepper, to taste

• For the Linguine and Sauce:

• 8 oz (225g) linguine pasta

• 1 tbsp olive oil

• 1 shallot, finely diced

• 1 garlic clove, minced

• 1 (14 oz / 400g) can crushed tomatoes or high-quality passata

• ¼ cup white wine (optional)

• 1 tbsp capers, rinsed (optional)

• Fresh basil leaves

• Salt and red pepper flakes, to taste

• For Garnish:

• 1 lemon, cut into wedges

• Fresh micro-pea shoots or microgreens

• Grated parmesan cheese (optional)

The Recipe: Step-by-Step Guide

Step 1: The Pasta and Simple Sauce

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente (approx. 10-12 minutes). Drain well, reserving about ¼ cup of the pasta water.

2. While the pasta cooks, heat 1 tbsp of olive oil in a pan over medium heat. Add the shallot and garlic, sautéing for 2-3 minutes until soft.

3. Add the crushed tomatoes or passata and, if using, the white wine and capers. Bring to a gentle simmer. Cook for 10-15 minutes to let the flavors meld. Tear in fresh basil leaves and season with salt and red pepper flakes. Keep warm.

Step 2: The Stuffed Squid

1. Stuffing: In a small bowl, combine the dried breadcrumbs, olive oil, chopped parsley, minced garlic, lemon zest, salt, and pepper. Mix well. It should feel like damp sand.

2. Assembly: Thoroughly dry the squid tubes. Carefully spoon the breadcrumb mixture into each tube, stuffing them to about ¾ full (they will shrink on the grill, so don't overfill, or they will burst). Use a toothpick to skewer the ends shut. Brush the outside with olive oil and lightly season with salt.

3. Grilling: Heat a grill or grill pan over medium-high heat. Place the stuffed squid on the hot surface and cook for 3-4 minutes per side until they have nice grill marks and are cooked through. Do not overcook.

Step 3: Plate and Present

1. Slice the grilled stuffed squid into ½ inch (1cm) thick

coins.

2. Toss the cooked linguine with the warm tomato sauce, adding a splash of the reserved pasta water to make it glossy. Place a generous mound of the pasta in a large, wide bowl.

3. Arrange the sliced stuffed squid over the center of the pasta.

4. Add a generous squeeze of fresh lemon juice over the squid. Garnish with fresh micro-pea shoots and an optional dusting of grated parmesan. Place a fresh lemon wedge on the side and serve immediately.