eastern-european

Dalmatian Squid Ink Pasta with Garlic Breadcrumbs and Anchovy

Name: Dalmatian Squid Ink Pasta with Garlic Breadcrumbs and Anchovy
Yield: 1 serving
Cuisine: eastern-european
Ingredients: 84 g spaghetti (dry); 6 g squid ink; 21 g olive oil; 17 g anchovy fillet in oil, chopped; 9 g garlic, minced; 21 g breadcrumbs; 56 g lemon wedges; 7 g fresh parsley, chopped; 0.47 g red chili flakes

This dish pairs squid ink with anchovy fillet in oil, chopped, garlic, minced and breadcrumbs. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian

Set your calorie target 650 kcal

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Estimated macros per portion

21 g Protein

87 g Carbohydrates

26 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

84g spaghetti (dry) 312 kcal
6g squid ink 6 kcal
21g olive oil 186 kcal
17g anchovy fillet in oil, chopped 36 kcal
9g garlic, minced 13 kcal
21g breadcrumbs 83 kcal
56g lemon wedges 17 kcal
7g fresh parsley, chopped 2 kcal
0g red chili flakes 0 kcal

Cooking instructions

Cook pasta in salted boiling water until al dente. Reserve 60 ml pasta water, then drain.
olive oilbreadcrumbs
While pasta cooks, warm olive oil in a skillet over medium heat. Add breadcrumbs and toast 3-4 minutes until golden.
garlicbreadcrumbsred chili flakes
Add minced garlic to the breadcrumbs and cook 30-45 seconds. Stir in chili flakes if using; scrape crumbs into a bowl.
anchovy fillet in oil
In the same skillet, add anchovy and mash it into the oil over low heat until it dissolves.
squid ink
Add cooked pasta, squid ink, and reserved pasta water; toss 1-2 minutes until evenly black and glossy.
garlicbreadcrumbslemon wedgesfresh parsley
Serve topped with garlic breadcrumbs and parsley, with lemon wedges to squeeze over.