Best 2 Calamari On Pasta Recipes
Indulge in the delectable flavors of calamari and pasta in this comprehensive culinary journey. Discover a treasure trove of diverse recipes that showcase the versatility of these two ingredients. From the classic Calamari Pasta with Marinara Sauce, where tender calamari and succulent shrimp dance harmoniously in a rich tomato-based sauce, to the tantalizing Calamari and Sun-Dried Tomato Pesto Pasta, where briny Kalamata olives and nutty pine nuts add depth and complexity to the dish. Embark on a culinary adventure with our enticing Calamari Puttanesca, a symphony of flavors featuring briny capers, tangy olives, and sweet sun-dried tomatoes, all enveloped in a luscious tomato sauce. Explore the lighter side of seafood pasta with our vibrant Calamari and Arugula Pasta, where zesty lemon and peppery arugula create a refreshing contrast to the tender calamari. And for a touch of indulgence, dive into our creamy Calamari Carbonara, a harmonious blend of creamy sauce, crispy calamari, and smoky pancetta, sure to satisfy your cravings. Let your taste buds embark on an extraordinary voyage with these exceptional calamari and pasta recipes.
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CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
CALAMARI IN A CREAMY WHITE WINE SAUCE
This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!
Provided by NUKA1
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g
Tips:
- For the best flavor, use fresh calamari.
- If you're using frozen calamari, be sure to thaw it completely before cooking.
- Clean the calamari thoroughly before cooking. Remove the head, tentacles, and ink sac.
- Cut the calamari into rings or strips.
- Cook the calamari quickly over high heat. This will help to prevent it from becoming tough.
- You can cook calamari in a variety of ways, including frying, grilling, baking, and steaming.
- Calamari is a versatile ingredient that can be used in a variety of dishes, including pasta dishes, salads, and stir-fries.
- Serve calamari with your favorite dipping sauce or dressing.
Conclusion:
Calamari is a delicious and versatile seafood that can be used in a variety of dishes. It is a good source of protein, omega-3 fatty acids, and vitamins and minerals. Calamari can be cooked quickly and easily, making it a great option for a weeknight meal. With its mild flavor and tender texture, calamari is sure to please everyone at the table.
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