A quick and simple dinner recipe for Linguine Pasta with Sauteed Calamari
1 tablespoon extra-virgin olive oil
2 teaspoons finely chopped garlic
450g squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
1/2 teaspoon dry parsley
Salt and Freshly ground black pepper, to taste
Zest of a 1 lemon
1/2 tbsp. Olive oil
1 Pack of Linguine
1/2 tbsp. unsalted Butter
Juice of a 1 lemon
Fresh Parsley for garnish
Boil water with 1 tablespoon of salt, and drop the pasta in – any pasta will work. After it cooks, drain, saving 1/3 cup of pasta water.
Heat oil in a frying pan over high heat until almost smoking. Turn down the heat to medium low and carefully add minced fresh garlic to infuse the oil. Saute for 10-15 seconds, try not to burn it.
Carefully add cleaned, washed and sliced squid in a pan. Season with salt and pepper to taste, a couple of pinches.
Add lemon zest, dry parsley and cook, tossing frequently, until the squid is cooked through, about 2 to 4 minutes (do not overcook). Season with additional salt and pepper, only if needed.
Heat oil in a saute pan, add cooked pasta, stir, to coat it with olive oil.
Pour in reserved pasta water, and add the squid. Stir, add butter, stir again to coat and lastly add lemon juice. Allow it to cook for a minute or two and serve.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.