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Fettuccine With Calamari

Italian.Chef's picture
  Cleaned squid tubes and tentacles 1 Pound (Mantles)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Red onion 1 Large, thinly sliced and separated into rings
  Fettuccine/8 ounces dry fettuccine 9 Ounce (1 Package)
  Garlic 3 Clove (15 gm), minced or pressed
  Lemon juice 1 Tablespoon
  Parsley 1⁄4 Cup (4 tbs), finely chopped
  Ground pepper To Taste
  Lemon wedges 2
  Salt To Taste

Cut squid tubes crosswise into 1/2-inch-wide strips; set squid strips and tentacles aside.
Heat oil in a wide frying pan over medium heat.
Add onion and cook, stirring often, until very soft but not brown (8 to 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well.
To onion, add garlic and squid strips and tentacles; cook, stirring constantly, just until squid is opaque (2 to 3 minutes).
Mix in lemon juice.
Add fettuccine and half the parsley; mix gently, using 2 spoons, until heated through.
Season to taste with salt and pepper.
Sprinkle with remaining parsley and garnish with lemon wedges.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2195 Calories from Fat 744

% Daily Value*

Total Fat 85 g130.4%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 1040 mg346.7%

Sodium 601 mg25%

Total Carbohydrates 237 g78.9%

Dietary Fiber 17.6 g70.5%

Sugars 33.6 g

Protein 105 g209.3%

Vitamin A 25.5% Vitamin C 104.9%

Calcium 29.1% Iron 36%

*Based on a 2000 Calorie diet

Fettuccine With Calamari Recipe