Linguine with squid, brussels sprouts and thyme

Adam Liaw
Adam Liaw's squid and thyme linguine.
Adam Liaw's squid and thyme linguine. Photo: William Meppem. Food preparation: Breesa Swann. Styling: Hannah Meppem

There's usually very little occasion for a single herb to really express itself but the subtle sweetness of herbs such as thyme and tarragon are a great match with seafood and chicken alike. This squid pasta has flavours that are reminiscent of a roast chicken dinner (in a good way!)


500g dried linguine

3 tbsp extra virgin olive oil

150g bacon, cut into batons

2 cloves garlic, peeled and crushed

250g brussels sprouts, trimmed and shredded

3 sprigs thyme

salt and pepper, to season

300g squid tubes, opened out flat and sliced into thin strips no wider than the linguine

freshly grated parmesan, to serve


1. Cook the linguine in a large pot of salted water according to the packet directions.

2. While the pasta is cooking, heat the olive oil in a large frying pan over medium heat and add the bacon.

3. Fry the bacon for a few minutes until starting to crisp, then add the garlic, brussels sprouts and thyme, seasoning with salt and pepper and frying for about five minutes until the sprouts are softened. Add the squid and toss for a few minutes until lightly cooked through.

4. Add the linguine to the pan with the other ingredients plus a splash of the pasta cooking water. Toss to combine and serve with freshly grated black pepper and a light sprinkling of parmesan.

Adam's tip

To keep herbs fresh, wash them well and wrap them in damp kitchen paper and keep them in the crisper in a press-seal bag. Change the paper every few days and you'll get an extra week or so out of almost any herb.