Fettuccine With Calamari
|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|
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.
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.