Calamari linguine

Calamari linguine


2 people made this

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

Erinn London, England, UK

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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