Squid And Spinach Pasta

• 1 lb squid hoods, cleaned, scored, cut into 1 inch pieces
• 1/3 cup olive oil
• 4 cloves garlic, minced
• 1 None long red chili, finely chopped
• 2 None kaffir lime leaves, finely chopped
• 4 None plum tomatoes, quartered
• 13 oz fettuccine or other pasta of choice
• 1 None onion, chopped
• 9 oz frozen spinach, thawed, drained

1. Combine squid with 1 tbsp olive oil, 2 cloves garlic, chili and kaffir lime leaves. Chill for 1 hour.
2. Preheat oven to 350u0b0F.
3. Arrange tomatoes in a baking dish and toss with 1 tbsp oil and remaining garlic. Season to taste. Roast for 20-25 mins, until tomatoes start to collapse.
4. Meanwhile, cook pasta in boiling, salted water for 8-10 mins, or until al dente. Drain and return to saucepan.
5. Heat 1 tbsp oil in a large pan over high heat. Saute onion for 2-3 mins, until tender. Add spinach and cook, stirring, for 1-2 min. Add to pasta and cover to keep warm.
6. Add remaining oil to pan. Cook squid for 1-2 mins, stirring, until golden and tender. Add to pasta mixture and toss well. Top with roasted tomatoes. Serve.

hoods, olive oil, garlic, long red chili, lime, tomatoes, choice, onion, frozen spinach

Taken from recipes-plus.com/api/v2.0/recipes/33049 (may not work)