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Squid-Ink Strozzapreti With Fennel, Chile, and Lemon

Squid-Ink Strozzapreti With Fennel, Chile, and Lemon


  • 1 lemon, scrubbed, seeded, and thinly sliced
  • 1 jalapeno, seeded and stemmed
  • 12 ounces squid-ink pasta, like strozzapreti
  • 3 tablespoons olive oil
  • 2 medium fennel bulbs, thinly sliced lengthwise, fronds reserved
  • Kosher salt
  • Freshly ground black pepper
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon Aleppo pepper or 1/2 teaspoon red pepper flakes
  • 1/2 cup mint or parsley leaves, finely chopped


  1. Finely chop half the lemon and half the jalapeno; set aside. Slice remaining jalapeno half; set aside. Cook pasta in a large pot of salted water until just al dente.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add fennel and season with salt and pepper. Cook, stirring occasionally, until fennel is tender and golden brown in spots, 4 to 6 minutes. Add garlic, Aleppo pepper, the lemon slices, and the sliced jalapeno and stir to coat. Cook for another 1 to 2 minutes, remove from heat, and set aside until pasta is cooked.
  3. Combine the mint, chopped lemon, and chopped jalapeno in a small bowl; season with salt and pepper.
  4. When pasta is done, drain, reserving about 1 cup cooking water. Add pasta to the skillet with the fennel along with 1/2 cup pasta water. Cook, tossing occasionally until a thick, glossy sauce has formed, adding more pasta water as needed.
  5. Transfer pasta to serving bowl and top with mint mixture.

Nutrition Information

Per serving: 457 kcal cal., 12 g fat (1.5 g sat. fat), 77 g carb., 9 g fiber, 14 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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