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
LINGUINE WITH CALAMARI AND GARLIC
Categories Garlic Pasta Shellfish Basil Squid White Wine Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
- Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
- Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.
SPICY SAUTEED CALAMARI OVER PASTA
I found this recipe on eastvillagekitchen.com and made it with my wife. It came out so good I had to add to my cookbook. If you like Fra Diavolo you'll love this! The version we just made was a little too spicy - I might try cutting down on the red pepper next time - but it was still really delicious. Great over pasta, or on its own as an appetizer (double the serving count for appetizer).
Provided by Chef Remy 186273
Categories Spaghetti
Time 30m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Give the squid a good rinse after you cut them into 1/2 inch rings. Be sure to drain out the rinse water in a strainer.
- Heat the extra virgin olive oil in a wok or shallow saute pan.
- Add chopped garlic to the oil and cook until the garlic begins to become translucent or browns up a little.
- Add the calamari.
- Add tomato paste, red pepper, salt, pepper,
- Saute on medium heat for 8 minutes.
- Add a handful of italian parsley.
- Saute on medium heat for 2 more minutes.
- Serve with some additional parsley over pasta.
Nutrition Facts : Calories 193.2, Fat 9.1, SaturatedFat 1.5, Cholesterol 264.2, Sodium 178.4, Carbohydrate 9.5, Fiber 1.9, Sugar 2.4, Protein 19
More about "calamari on pasta recipes"
AMALFI CALAMARI PASTA RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
3/5 (7)Author Hugh GarveyServings 6
- Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
- Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
- Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
- Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.
ITALIAN CALAMARATA PASTA (WITH CALAMARI & TOMATO SAUCE)
From thepetitecook.com
4.8/5 (8)Total Time 20 minsCategory MainCalories 464 per serving
- Start by cleaning the calamari: rinse them under running water, remove the head (cut eyes and mouth off) and the tentacles and keep them aside, remove the pen of the internal cartilage and the insides. Then peel the skin off with your hands or a small knife.
- Cook the calamarata pasta in a large pot of lightly salted boiling water, al dente, about 2-3 min less than package instructions.
RECIPE: CALAMARI PASTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 430 per servingTotal Time 35 mins
- Bring a large pot of salted water to a boil. Add pasta and cook until just tender, about 14 minutes, stirring occasionally. Drain pasta.
- Add garlic, crushed red pepper and tomatoes. Cook 2 minutes, stirring occasionally, until fragrant.
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