Squid Pasta With Light Garlic Sauce Recipes

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CALAMARI ON PASTA



Calamari on Pasta image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

  • Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
  • Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
  • Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
  • Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

CALAMARI WITH TOMATO SAUCE



Calamari with Tomato Sauce image

Our family always has this on Christmas Eve as one of the seven fish dishes typically served.

Provided by ELEANOR1052

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h

Yield 8

Number Of Ingredients 10

3 tablespoons olive oil
3 cloves garlic, sliced
1 (28 ounce) can tomato puree
28 fluid ounces water
½ cup red wine
1 teaspoon salt
1 teaspoon white sugar
crushed red pepper to taste
1 (16 ounce) package uncooked linguine pasta
3 pounds squid, cleaned and sliced into rings

Steps:

  • Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 55.8 g, Cholesterol 375.6 mg, Fat 12.8 g, Fiber 3.8 g, Protein 34.3 g, SaturatedFat 2.4 g, Sodium 803.6 mg, Sugar 7.2 g

LINGUINE WITH CALAMARI AND GARLIC



Linguine With Calamari and Garlic image

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-)

Provided by A la Carte

Categories     Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb linguine
4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed
oil, reserved
1/2 lb cleaned calamari, thinly sliced crosswise (squid)
3 large garlic cloves, chopped
1/4 teaspoon dry crushed red pepper (or more to taste)
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaf

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.

SQUID INK PASTA WITH CALAMARI



Squid Ink Pasta with Calamari image

Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!

Provided by Sarah Adamson

Categories     Seafood     Shellfish     Octopus and Squid

Time 1h25m

Yield 8

Number Of Ingredients 17

1 tablespoon avocado oil, or as needed
2 teaspoons minced garlic
5 squid, cleaned and cut into 1/2-inch rings
salt and ground black pepper to taste
10 cups water, divided
1 cup white wine
1 (16 ounce) package uncooked black squid ink pasta
1 shallot, chopped
2 scallions, sliced diagonally
2 tablespoons butter
1 splash white wine
1 teaspoon lemon juice, or to taste
¼ teaspoon dried basil
¼ teaspoon sweet paprika
¼ teaspoon dried roasted garlic
¼ teaspoon Parisian herb blend
1 pint heavy whipping cream, or as needed

Steps:

  • Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.
  • Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.
  • Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.
  • Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.

Nutrition Facts : Calories 509.4 calories, Carbohydrate 46.2 g, Cholesterol 89.1 mg, Fat 27.8 g, Fiber 2 g, Protein 12.3 g, SaturatedFat 15.9 g, Sodium 78.1 mg, Sugar 2.3 g

SQUID PASTA WITH LIGHT GARLIC SAUCE



Squid Pasta With Light Garlic Sauce image

Provided by Nobu Matsuhisa

Categories     dinner, pastas, main course

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Sea salt
1 cup broccoli florets in small pieces
6 ounces cleaned squid (3 medium)
Freshly ground black pepper
3 tablespoons sake
1 tablespoon soy sauce
1 1/2 tablespoons clarified butter
1 clove garlic, thinly sliced
4 large shiitake mushrooms, stems removed
6 medium-thin asparagus spears, slant-cut in 2-inch pieces
Shichimi togarashi (Japanese mixed ground spices, sold in Asian stores) to taste

Steps:

  • Bring small saucepan of water to a boil; add pinch of salt. Add broccoli, boil 1 1/2 minutes, drain and transfer to bowl of ice water. Drain and set aside.
  • Pull tentacles from squid and discard or set aside for another use. Use kitchen shears to cut bodies lengthwise. Open squid, rinse, pat dry and place flat on cutting board. Use sharp knife or Japanese or Chinese cleaver to score each piece vertically, making cuts very close together, like ribs on rigatoni, but taking care not to cut completely through squid. Cut squid horizontally in 2-inch-wide strips. Cut each strip parallel to the scoring in half-inch wide pieces. Sprinkle strips with salt and pepper.
  • Mix sake and soy sauce and set aside.
  • Heat butter in medium skillet over medium heat. Add garlic and sauté until it starts to sizzle and gives off fragrance. Increase heat to high, add mushroom caps top-side down, sear briefly, turn and add squid strips, then asparagus and then broccoli. Sprinkle with salt and pepper. Stir-fry until squid strips start to curl and turn opaque, a minute or so, but are not fully cooked.
  • Drizzle sake-soy mixture over ingredients, stir and remove pan from heat. Stir again and transfer to serving dish. Sprinkle with shichimi togarashi and serve.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 6 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 285 milligrams, Sugar 1 gram

SQUID INK PASTA WITH WHITE WINE CREAM SAUCE



Squid Ink Pasta with White Wine Cream Sauce image

Squid Ink Pasta with White Wine Cream Sauce Recipe is an elegant dish that is easy to prepare. Wow, your diners with this striking dish.

Provided by Jessica Formicola

Categories     Main Course     Main Dish

Time 30m

Number Of Ingredients 16

8 ounces squid ink spaghetti
8 large dry scallops (, muscle removed and patted dry)
8 jumbo shrimp ( , patted dry)
1 large shallot ( , minced)
4 garlic cloves ( , minced)
8 tablespoons butter (, divided)
2 tablespoons flour
1 cup white wine
1 teaspoon lemon zest
1 pint heavy cream
1 teaspoon crushed red pepper
1/4 cup Parmesan cheese ( , finely grated)
2 tablespoons parsley ( , roughly chopped)
Fine sea salt & pepper
Shaved Parmesan cheese (, for garnish)
1/2 cup grape tomatoes ( , halved)

Steps:

  • Fill a large pot with water and bring to a boil. Add pasta and cook according to pasta directions. No need to add extra salt, as this pasta has a salty taste. Drain and return to the pot, tossing with 2 tablespoons butter to coat the pasta and prevent it from sticking.
  • While the pasta cooks, heat a large skillet to medium-high heat. When hot, add 4 tablespoons butter. Do not allow to get too hot or the butter will burn.
  • Add scallops, searing on each side for 2 minutes. Remove and set aside. Add shrimp, cooking until pink and slightly curled. Remove and set aside.
  • Add remaining butter, shallots, and garlic, stirring for 2 minutes. Add flour, scraping up butter and bits to a paste.
  • While stirring, pour in white wine to deglaze the pan. Bring to a boil, reducing slightly.
  • Stir in lemon zest, heavy cream, crushed red pepper, Parmesan cheese, and parsley. Season with fine sea salt and pepper. Return seafood to the pan, spooning sauce over to reheat for approximately 2-3 minutes. The sauce should be a loose, creamy sauce, but not heavy.
  • Divide squid ink spaghetti and seafood between bowls, spooning sauce over top. Garnish with shaved Parmesan cheese and grape tomatoes.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Nutrition Facts : Calories 953 kcal, Carbohydrate 54 g, Protein 19 g, Fat 69 g, SaturatedFat 42 g, Cholesterol 263 mg, Sodium 573 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY CALAMARI RECIPE WITH GARLIC LIME SAUCE



Easy Calamari Recipe with Garlic Lime Sauce image

Easy skillet calamari recipe, cooked in a light garlic lime sauce finished fresh dill. Great for dinner or as a warm appetizer, see serving suggestions.

Provided by Suzy Karadsheh

Categories     Entree

Time 11m

Number Of Ingredients 9

Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)
Unsalted butter
10 garlic cloves, roughly chopped
1.5 lb calamari, sliced into rings
2 to 3 tbsp white wine
Juice of 1 1/2 limes
Salt and pepper
Pinch cayenne pepper, optional
3 tbsp chopped fresh dill

Steps:

  • In a large cast iron skillet, heat 1/4 cup of olive oil and 1 tbsp of unsalted butter. Turn heat to medium-high and add the garlic, saute briefly, tossing regularly, until fragrant (this should take seconds, garlic should only gain a little color, do not burn it.)
  • Pat calamari dry and add to the pan, cook for 1 to 2 minutes over medium-high heat (calamari will release some liquid.) Add white wine and lime juice. Cook briefly to warm though (do not overcook or calamari will turn rubbery. You are just looking for the sauce to warm through) Season with salt and pepper. If you like a little spice, add a pinch of cayenne.
  • Finally, stir in the fresh dill. Remove from heat and serve (see serving suggestions in notes)

Nutrition Facts : Calories 282 calories, Sugar 0.5 g, Sodium 52.4 mg, Fat 18.6 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 9.2 g, Fiber 1 g, Protein 18.5 g, Cholesterol 272.3 mg

ANGEL-HAIR PASTA WITH SAUTEED SQUID



Angel-Hair Pasta with Sauteed Squid image

Categories     Pasta     Shellfish     Tomato     Appetizer     Sauté     Dinner     Seafood     Squid     Winter     Noodle     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 first-course servings

Number Of Ingredients 27

For tomato sauce
1/2 small onion, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 1/2 lb fresh tomatoes, coarsely chopped, or 1 (14- to 16-oz) can whole tomatoes with juice plus 1 cup water
1/2 teaspoon fine sea salt
For squid
1 1/2 lb cleaned large squid, rinsed well
1/2 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 cup finely chopped fresh flat-leaf parsley
For fish stock
1/2 small onion, finely chopped
1 small leek (green part only), washed well and finely chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
1/2 lb bones and trimmings of any white fish such as sole, flounder, or whiting
3 cups water
1 cup dry white wine
1/2 teaspoon fine sea salt
For pasta
1 medium onion, minced
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, or to taste
8 oz very thin fideos in nests (cabello de ángel), broken up, or capellini, broken into 2-inch pieces

Steps:

  • Make tomato sauce:
  • Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
  • Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
  • Prepare squid:
  • Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.
  • Make stock:
  • Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.
  • Prepare pasta:
  • Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
  • Sauté squid while pasta stands:
  • Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)
  • Mound squid on top of pasta and serve immediately.

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