Best 4 Squid And Fennel Pasta With Lemon And Herbs Recipes

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**Dive into the symphony of flavors with our delectable Squid and Fennel Pasta, a culinary masterpiece that tantalizes your taste buds.**

Embark on a culinary journey with our Squid and Fennel Pasta, a dish that masterfully blends the delicate sweetness of squid, the aromatic anise flavor of fennel, and the vibrant zest of lemon. This tantalizing pasta dish is a symphony of flavors and textures, sure to leave you craving for more.

**In addition to our featured Squid and Fennel Pasta, our article also presents a delightful array of seafood pasta recipes to satisfy every palate:**

* **Seared Scallops with Lemon Butter Sauce:** Indulge in the tender scallops seared to perfection, enveloped in a rich and creamy lemon butter sauce.

* **Garlic Shrimp and Zucchini Linguine:** Experience the harmonious union of succulent shrimp, sautéed zucchini, and a flavorful garlic sauce, all tossed with al dente linguine.

* **Creamy Pesto Salmon Pasta:** Dive into the depths of flavor with this luscious combination of tender salmon, coated in a vibrant pesto sauce, and tossed with pasta.

* **Easy Crab Alfredo Pasta:** Treat yourself to the ultimate comfort food - creamy Alfredo sauce, loaded with succulent crab meat, and served over a bed of pasta.

Prepare to embark on a culinary adventure, as we guide you through each recipe with step-by-step instructions and helpful cooking tips. Discover the art of perfectly cooked seafood, the secrets of crafting delectable sauces, and the techniques for achieving al dente pasta.

Whether you're a seasoned cook or just starting your culinary journey, our article provides everything you need to create these exquisite seafood pasta dishes that will impress your family and friends. So, gather your ingredients, sharpen your knives, and get ready to tantalize your taste buds with our collection of exceptional seafood pasta recipes.

Let's cook with our recipes!

SQUID AND FENNEL PASTA WITH LEMON AND HERBS



SQUID AND FENNEL PASTA WITH LEMON AND HERBS image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 9

5 tablespoons olive oil, divided
1 pound squid (bodies and tentacles), bodies sliced ¼ inch thick
Kosher salt and freshly ground black pepper
1 large fennel bulb, thinly sliced lengthwise, plus 2 tablespoons fronds
2 garlic cloves, thinly sliced
¾ teaspoon crushed red pepper flakes
½ lemon, seeds removed, very thinly sliced, divided
12 ounces linguine or fettuccine
½ cup parsley leaves with tender stems

Steps:

  • Heat 2 Tbsp. oil in a large skillet over high. Working in 2 batches, season squid with salt and pepper and cook, stirring often, until cooked through, about 3 minutes (don’t overcook or it’ll get rubbery). Transfer to a small bowl. Reduce heat to medium-high and heat 2 Tbsp. oil in skillet (no need to wipe out). Add fennel slices, season with salt and pepper, and cook, stirring occasionally, until golden brown and soft, 10–12 minutes (some nicely browned bits should be stuck to skillet). Add garlic, red pepper flakes, and half of lemon slices; cook, tossing occasionally, until garlic and lemon are soft, about 2 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 ½ cups pasta cooking liquid. Add pasta to skillet along with 1 cup cooking liquid. Toss, scraping up any browned bits; season with salt and pepper. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 3 minutes. Add squid and give it all another toss to combine. Toss parsley, fennel fronds, remaining lemon slices, and remaining 1 Tbsp. oil in a small bowl; season with salt and pepper. Serve pasta topped with salad.

BRAISED SQUID WITH FENNEL & TOMATOES



Braised squid with fennel & tomatoes image

Impress your nearest and dearest with this deliciously decadent braised squid with fennel and tomato. It's served with rice and a fabulous squid ink mayo

Provided by Rosie Birkett

Categories     Dinner, Fish Course, Main course, Supper

Time 1h50m

Number Of Ingredients 19

3 tbsp olive oil
pinch of fennel seeds
1 onion , finely chopped
1 small fennel bulb , finely chopped
1 green chilli , finely chopped
1 tbsp finely chopped preserved lemon (flesh scooped out)
3 garlic cloves , finely chopped
600g tomatoes , chopped
2 large squid , cleaned and cut into rings
200ml white wine
400ml fish or chicken stock
small bunch parsley , leaves finely chopped
small bunch dill , leaves finely chopped, plus a few fronds to serve
black or white rice , to serve
2 egg yolks
1 garlic clove , crushed
½ lemon , juiced
1 sachet of squid ink (available from souschef.co.uk)
150ml sunflower oil

Steps:

  • Heat the olive oil in a flameproof casserole dish over a medium-high heat. Cook the fennel seeds, onion, fennel, chilli and preserved lemon with a pinch of salt for 5 mins until softened and fragrant, then add the garlic and cook for 1 min more.
  • Add the chopped tomatoes and cook down for a few mins, then turn down the heat and add the squid. Cook gently for 3 mins, then add the wine and reduce by half. Add the stock and herbs, bring to a simmer, cover loosely with baking parchment and cook for 1½ hrs, until the squid is tender and meaty.
  • To make the mayo, whisk the yolks, garlic, lemon juice and a pinch of salt until combined, then add the squid ink and whisk again. Slowly whisk in the oil until you have a thick, silky mayo. Serve the squid with rice and a spoon of mayo, with fronds of dill scattered over. Keep leftover mayo in the fridge (to use within one day).

Nutrition Facts : Calories 840 calories, Fat 48 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.7 milligram of sodium

STUFFED SQUID SICILIAN-STYLE



Stuffed Squid Sicilian-Style image

Squid (or calamari, its Italian name) can be prepared in a variety of ways - fried, braised, grilled and roasted - and all are good. In this recipe whole squid are stuffed before roasting with a bread crumb filling that contains typical Sicilian ingredients like chard, fennel, anchovy, pecorino and pine nuts.

Provided by David Tanis

Categories     dinner, lunch, finger foods, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

12 ounces chard or spinach, chopped, about 6 cups
Extra-virgin olive oil
1 large onion, finely diced, about 1 1/2 cups
2 medium fennel bulbs, finely diced, about 1 1/2 cups
Salt and pepper
3 tablespoons chopped fennel fronds
2 teaspoons ground fennel seed
4 anchovy fillets, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
Pinch of crushed red pepper
1/4 cup pine nuts, lightly toasted
1 tablespoon lemon zest
3/4 cup homemade dry bread crumbs
2 ounces grated pecorino cheese, about 1/4 cup
1 1/2 pounds cleaned medium squid, with tentacles
2 tablespoons chopped parsley, for garnish
Lemon wedges, for serving

Steps:

  • Make the filling: Blanch the chard in boiling water for 1 minute, then drain and cool under running water. Squeeze chard completely dry and finely chop. Set aside.
  • Put 3 tablespoons olive oil in a large skillet or wide saucepan over medium heat. Add onion and fennel, season with salt and pepper, and cook until softened and lightly colored, about 10 minutes.
  • Add fennel fronds, fennel seed, anchovy, garlic, oregano and red pepper. Cook, stirring, for about 2 minutes more.
  • Turn off heat and transfer mixture to a mixing bowl. Add pine nuts, lemon zest, bread crumbs, cheese and reserved cooked chard. Mix well with a wooden spoon. Taste and correct seasoning.
  • Heat oven to 375 degrees. Using a teaspoon, put some filling in each squid body, taking care not to overstuff. Place stuffed squid in an earthenware baking dish in one layer. Season squid on both sides with salt and pepper and drizzle with 2 tablespoons olive oil. Season tentacles with salt and pepper and arrange them around the edge of dish (alternatively, arrange tentacles in a separate baking dish). Drizzle tentacles lightly with oil. Spoon any remaining stuffing over tentacles.
  • Roast uncovered for 15 to 20 minutes, until squid bodies are puffed, sizzling and lightly browned. If desired, run pan under the broiler for more color. Sprinkle with parsley and serve with lemon wedges. (May also be served at room temperature.) Serve each person 3 or 4 squid, with tentacles.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 602 milligrams, Sugar 4 grams

CALAMARI WITH VERMICELLI, LEMON, AND HERBS



Calamari with Vermicelli, Lemon, and Herbs image

We love the combination of tender sauteed squid and crispy toasted vermicelli in this quick dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

Kosher salt and freshly ground pepper
1 cup broken vermicelli
2 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1/2 jalapeno chile, seeded and minced
2 cloves garlic, thinly sliced
1/2 pound small calamari, cleaned, cut into 1/2-inch-thick rings, and tentacles halved lengthwise
2 to 3 tablespoons ghee
2 teaspoons yellow mustard seeds, toasted and ground
Juice of 1/2 lemon, plus lemon wedges for serving
1 cup fresh flat-leaf parsley, roughly chopped
1/2 cup fresh mint, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, heat a large saute pan over medium and toast vermicelli until light brown and fragrant, about 3 minutes. Transfer vermicelli from pan to the boiling water and cook until al dente, 3 to 4 minutes. Drain and set aside.
  • Return saute pan to stovetop. Heat oil over medium. Add onion, jalapeno, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes.
  • Increase heat to medium-high and add calamari, ghee, and ground mustard seeds. Cook, stirring occasionally, until calamari is white and tender, 3 to 4 minutes.
  • Reduce heat to low and add lemon juice and cooked vermicelli to the pan. Season with salt and pepper and stir to combine. Add parsley and mint, then serve with lemon wedges.

Tips:

  • Use fresh seafood: For the best flavor and texture, use fresh squid and mussels.
  • Clean the squid properly: To clean the squid, remove the head, tentacles, and entrails. Rinse the body thoroughly under cold water and then cut it into rings.
  • Cook the squid quickly: Squid cooks very quickly, so be careful not to overcook it. Cook it for no more than 2-3 minutes, or until it is just opaque.
  • Use a variety of vegetables: This recipe uses fennel, onion, and tomatoes, but you can use any vegetables that you like. Some other good options include zucchini, bell peppers, and carrots.
  • Add herbs and spices to taste: This recipe uses lemon zest, thyme, and red pepper flakes, but you can add any herbs and spices that you like. Some other good options include basil, oregano, and garlic.

Conclusion:

This squid and fennel pasta with lemon and herbs is a delicious and easy-to-make seafood dish. It is perfect for a quick weeknight meal or a special occasion dinner. The combination of squid, fennel, and lemon is simply irresistible. The squid is tender and flavorful, the fennel is slightly sweet and anise-flavored, and the lemon adds a bright and refreshing touch. The herbs and spices add depth and complexity to the flavor. This dish is sure to please everyone at the table.

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