350 g black ribbon noodles (from the Italian delicatessen)
350 g squid
100 g almond kernels
150 g cocktail tomatoes
2 garlic cloves
1 chili pepper
salt
lemon (juice)
olive oil
2 tbsp chive rings
Instructions
1. Cook the noodles in plenty of salted water al dente, drain, and set aside. Thaw the squid, rinse under cold water, and cut into small pieces. Heat 2 tbsp oil in a pan and brown the squid on medium heat.
2. Peel and finely chop the garlic. Crush the chili pepper in a mortar. Wash the cocktail tomatoes and halve them. Lightly toast the almonds in a pan without fat.
3. Toss the noodles with the squid, almonds, tomatoes, chili, 5 tbsp olive oil, garlic, and chives. Season with salt and lemon juice. Plate in bowls and serve lukewarm.
Nutrition per serving
kcal: 604
Protein: 32 g · Fett/Fat: 23 g · Carbs: 67 g
Calories, meal plan & shopping list – 7-day free trialGet the app →
Cook this in the MyFoody app →