Garlic Calamari Taglierini Recipes

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CALAMARI AND TOMATO PASTA



Calamari and Tomato Pasta image

Calamari has a delicate flavour and tender texture when it's cooked quickly; overcook it and it becomes rubbery very easily. So the secret of keeping calamari rings (sliced squid tubes) soft is: cook them for a very short time. In this recipe where they'll be plunged into a hot tomato salsa at boiling point it's 4 minutes at the most. Other seafood casseroles and sauces rely on the infusing flavour of the main ingredients. Not calamari however, so introduce awesome and versatile Thai fish sauce, but just a splash is enough. This wholesome creamy flavourful Mediterranean-style tomato-based sauce, with hints of the East, is best served with a pasta like taglierini or linguini - flat enough to grab the sauce and narrow enough not to compete with the shape of the calamari. Dinner party food.

Provided by CarolineOYum

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, grated
1 stalk celery, very finely chopped
1 sweet red pepper, sliced
4 garlic cloves, minced
1 chili, finely chopped
250 ml dry white wine
2 (400 g) cans tomatoes, peeled and chopped
1 tablespoon oregano, dried (or 3T fresh chopped)
2 tablespoons Thai fish sauce
1 tablespoon soya sauce, Kikkoman is best
2 teaspoons white pepper
2 teaspoons turmeric
800 g squid rings
125 ml cream
500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions
100 g rocket, similar spicy fresh green leaves

Steps:

  • Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautée for a few more minutes.
  • Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
  • Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
  • Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
  • Add cream and allow sauce to bubble slightly.
  • Serve immediately over thin flat pasta, and top with fragrant fresh leaves.

Nutrition Facts : Calories 969.6, Fat 25.5, SaturatedFat 8.8, Cholesterol 502.2, Sodium 1106.3, Carbohydrate 120.1, Fiber 9.2, Sugar 13.5, Protein 52.8

LINGUINE WITH CALAMARI AND GARLIC



Linguine with Calamari and Garlic image

Categories     Garlic     Pasta     Shellfish     Basil     Squid     White Wine     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

1/2 pound linguine
4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed, oil reserved
1/2 pound cleaned calamari (squid), thinly sliced crosswise
3 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried

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.

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