Low FODMAP Grilled Squid with Chiles & Mint

Name: Low FODMAP Grilled Squid with Chiles & Mint
Total time: 22 min
Ingredients: 1/3 cup (75 ml) plus 2 tablespoons olive oil, (plus more for drizzling); 2 lemons, (Zested and juiced); 2 to 3 serrano chile peppers, (thinly sliced); 4 scallions, (green parts only, cut into ½-inch (12 mm) pieces, plus more for serving); 1/2 cup (8 g) roughly chopped mint leaves, (plus more for serving); Kosher salt; Freshly ground black pepper; 3/4 pound (340 g) low FODMAP gluten-free linguine; 1 pound (455 g) squid, (cleaned (see Cook’s Note) and patted very dry); Flaky salt, (such as Maldon or Jacobsen)

www.fodmapeveryday.com

FODMAP IT!™ Grilled Squid with Chiles & Mint from Colu Henry's book, Back Pocket Pasta. Dozens of recipes from this book work well with the low FODMAP diet.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Cooking tools:

Grill
Grill pan
Mixing bowl
Pot
Colander
Tongs
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon
Kitchen towel
Stove
Serving bowl

Ingredients

1/3 cup (75 ml) plus 2 tablespoons olive oil, (plus more for drizzling)
2 lemons, (Zested and juiced)
2 to 3 serrano chile peppers, (thinly sliced)
4 scallions, (green parts only, cut into ½-inch (12 mm) pieces, plus more for serving)
1/2 cup (8 g) roughly chopped mint leaves, (plus more for serving)
Kosher salt
Freshly ground black pepper
3/4 pound (340 g) low FODMAP gluten-free linguine
1 pound (455 g) squid, (cleaned (see Cook’s Note) and patted very dry)
Flaky salt, (such as Maldon or Jacobsen)