For the pesto, pulse the blanched almonds into rough chunks. Chop the tomatoes and mix together with the remaining ingredients . Next, Slit 2 of the calamari, with a sharp knife, cut slits, criss-cross without cutting through. Slice the calamari into long strips. Take 2 of the prepared calamari and quick fry in hot oil with chopped garlic, chilli, parsley and zests. Splash with the wine and simmer to allow evaporation, correct seasoning, add zests; toss in the cooked pasta and bind with the Pesto Trepanise. Take the remaining calamari and the tentacles and mix with the flour semolina, lemon pepper and turmeric. Place in a sieve and dredge to remove excess mixture. Deep fry in hot oil until golden and crisp. Garnish the pasta dish with the fried calamari.
Serves 2Email this Recipe Watch Video Back to Aaron's Recipes