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Fettuccine With Calamari

Italian.Chef's picture
Ingredients
  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
Directions

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

Course: 
Side Dish
Method: 
Saute
Ingredient: 
Pasta

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