Calamari linguine

    1 day 20 min

    Calamari or squid rings are marinated in wine and garlic, then flash fried and tossed with hot linguine pasta and fresh parsley.

    London, England, UK
    2 people made this

    Serves: 4 

    • 120ml white wine
    • 2 cloves garlic, peeled and diced
    • 1 teaspoon dried red chilli pepper flakes
    • 450g calamari
    • 325g linguine pasta
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons chopped parsley
    • Salt and freshly ground black pepper to taste

    Prep:5min  ›  Cook:15min  ›  Extra time:1day marinating  ›  Ready in:1day20min 

    1. Mix white wine, garlic and red pepper flakes; pour into a bowl. Add the squid, cover and set aside to marinate overnight.
    2. Cook pasta according to package instructions. Drain and set aside.
    3. Heat 1 tablespoon oil in a frying pan over medium heat. Add a handful of calamari and cook for about 1 minute. Scoop them out with a slotted spoon and set aside. Quickly repeat this process with the remaining calamari.
    4. Transfer all the calamari back into the pan; toss in pasta and fresh parsley and warm through. Season to taste with salt and pepper. Serve hot.

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