Sous Vide Calamari with Spicy Lemon-Parsley Spaghetti

Ingredients for 4

• 1 pound squid tubes and tentacles, cleaned and drained

• Kosher salt and freshly ground black pepper

• 8 ounces spaghetti

• 2 tablespoons extra virgin olive oil, plus extra for pasta

• 2 cloves garlic, minced

• 1 teaspoon dried red pepper flakes

• 1 cup panko breadcrumbs

• 1 cup loosely packed parsley leaves

• Zest and juice of 1 lemon

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC).

• Step 2

  Season the squid with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

• Step 3

  Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water, and toss spaghetti with a drizzle of olive oil.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Drain the contents of the bag through fine-mesh strainer, discarding cooking liquid. Pat squid dry.

• Step 1

  Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the garlic and red pepper flakes and sauté until aromatic, about 30 seconds. Add the squid and sauté for 2 minutes.

• Step 2

  Add the cooked spaghetti and the reserved cooking water to the skillet. Simmer for 1 minute, and then add the breadcrumbs, parsley, lemon zest, and lemon juice. Mix well. Season with salt and pepper, and serve.

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