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Fettuccine with Calamari and Eggplant

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Ingredients
  Fettuccine 12 Ounce (Preferably Black Squid Pasta)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Eggplant 8 Ounce, diced
  Garlic 2 Teaspoon, minced
  Calamari 10 Ounce (Squid)
  Calamari 10 Ounce, cut into 1/4-inch rings
  Fish stock/Clam juice 1 Cup (16 tbs)
  Tomatoes 1 Cup (16 tbs), diced
  Hot pepper flakes 1 Pinch (Or To Taste)
Directions

MAKING
1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes or until al dente.
2. To prepare the sauce, in a large skillet, heat olive oil over medium-high heat and cook eggplant and garlic stirring, until golden, about 5 minutes.
3. Stir in squid, fish stock, tomatoes and hot pepper flakes and cook until squid is just done, about 3 minutes.

SERVING
4. Toss drained pasta with sauce and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Eggplant
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 427 Calories from Fat 132

% Daily Value*

Total Fat 15 g22.7%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 220.6 mg73.5%

Sodium 105.1 mg4.4%

Total Carbohydrates 48 g16%

Dietary Fiber 3.7 g15%

Sugars 3.7 g

Protein 23 g46.8%

Vitamin A 7.3% Vitamin C 16.6%

Calcium 4.1% Iron 10.8%

*Based on a 2000 Calorie diet

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Fettuccine With Calamari And Eggplant Recipe