Embark on a culinary adventure with our guide to crafting the perfect linguine with calamari and garlic. This delightful dish combines the tender texture of calamari with the vibrant flavors of garlic and the delicate sweetness of linguine pasta. Whether you're a seasoned chef or a novice cook, our article will provide you with all the essential tips, techniques, and ingredient recommendations to create a mouthwatering meal that will impress your taste buds and leave you craving more.
Here are our top 7 tried and tested recipes!
CALAMARI ON PASTA
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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 FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
CALAMARI IN A CREAMY WHITE WINE SAUCE
This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!
Provided by NUKA1
Categories World Cuisine Recipes European Italian
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g
LINGUINE WITH CALAMARI AND GARLIC
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
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.
LINGUINE WITH CALAMARI AND GARLIC
Categories Garlic Pasta Shellfish Basil Squid White Wine Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 7
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.
GARLIC CALAMARI TAGLIERINI
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Provided by James
Categories World Cuisine Recipes European Italian
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts : Calories 698.1 calories, Carbohydrate 101.6 g, Cholesterol 147 mg, Fat 16.5 g, Fiber 5 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 891.9 mg, Sugar 5.2 g
LINGUINE WITH GARLIC AND OIL
Posted as a request for a low budget meal. Besides it's quick, easy and tastes just great. Serve with a green salad.
Provided by Rita1652
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook Linguine following the package directions.
- Saute sliced garlic cloves (Adding more garlic if you like)in olive oil, over medium heat until golden brown, remove garlic, and set aside.
- Add dry pepper flakes cook for an additional minute.
- Add parsley and salt, cook 1 more minute.
- Add cooked linguine, toss in garlic, arrange on heated serving platter, and sprinkle with black pepper.
- Serve with grated cheese and a nice loaf of Crusty Italian bread.
Tips:
- Choose the freshest calamari possible. It should be firm to the touch and have a pearly white color.
- Clean the calamari thoroughly. Remove the head, tentacles, and guts. Cut the body into rings or strips.
- Marinate the calamari in olive oil, lemon juice, and garlic. This will help to tenderize the calamari and give it flavor.
- Cook the calamari quickly over high heat. This will help to prevent it from becoming tough.
- Serve the calamari immediately. It is best when it is hot and crispy.
Conclusion:
Linguine with calamari and garlic is a delicious and easy-to-make dish that is perfect for any occasion. The calamari is tender and flavorful, and the garlic and lemon sauce is rich and creamy. This dish is sure to please everyone at your table.
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