I enjoy this recipe because it’s light, flavorful, and incredibly fast. The garlic and white wine create a delicate sauce that coats every strand of pasta, while the calamari brings a tender bite without being heavy. I also love how versatile it is—I can adjust the spice, add herbs, or serve it with crusty bread to soak up every drop of sauce.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz long pasta (spaghetti, fettuccine, linguine, or bucatini) 1 lb calamari (with or without tentacles) 3 tbsp extra virgin olive oil 3 cloves garlic, minced 1/2 tbsp capers 1/2 tsp fresh lemon juice 1/4 cup dry white wine Salt and black pepper to taste Lemon wedges (for serving) Red pepper flakes (optional) Chopped fresh parsley
Directions
I start by cooking the pasta in salted water until al dente, then drain and set it aside. I cut the calamari tubes into rings and pat them dry so they sauté properly.
In a hot skillet, I sauté garlic (and red pepper flakes if I’m adding heat) for about 20–30 seconds. I add the calamari in a single layer so they cook rather than steam. I stir in the lemon juice, capers, and white wine, letting everything simmer and soak up flavor.
I season with salt and pepper and cook the calamari just until they turn opaque—usually only a few minutes per side. I’m careful not to overcook them so they stay tender. Then I toss in the pasta, letting it absorb the garlicky, lemony pan juices. I finish with fresh parsley and serve with lemon wedges.
I enjoy adding cherry tomatoes that burst in the pan for extra sweetness. Sometimes I replace the wine with seafood broth for a deeper ocean flavor. When I want richness, I stir in a tablespoon of butter at the end. For extra heat, I add more red pepper flakes. I also love swapping linguine for bucatini when I want a slightly heartier bite.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator. I eat them as soon as possible because seafood tastes best when fresh. When reheating, I warm everything gently in a skillet over low heat to avoid overcooking the calamari.
FAQs
How do I keep calamari from turning rubbery?
I avoid overcooking it. I cook it just until it becomes opaque and firm, which usually only takes a few minutes.
Can I use frozen calamari?
Yes, I often use frozen calamari. I thaw it completely and pat it dry before cooking.
What can I use instead of white wine?
Seafood broth, vegetable broth, or a splash of lemon juice mixed with water works well.
Can I add vegetables?
Yes, I sometimes add spinach, cherry tomatoes, or thinly sliced zucchini for extra flavor and color.
What pasta shape works best?
I like using long pasta such as linguine or spaghetti because they soak up the light sauce beautifully.
Conclusion
I love making this calamari pasta with garlic white wine sauce because it’s elegant, fast, and fresh. The tender seafood, aromatic garlic, and light wine sauce create a dish that feels special without requiring extra effort. It’s perfect for a quick weeknight dinner or a lovely seafood meal to share.
A light and elegant calamari pasta tossed with tender squid rings, fresh garlic, lemon, capers, and a bright white wine sauce ready in just 20 minutes.
Ingredients
8 oz long pasta (spaghetti, fettuccine, linguine, or bucatini)
1 lb calamari (with or without tentacles)
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/2 tablespoon capers
1/2 teaspoon fresh lemon juice
1/4 cup dry white wine
Salt and black pepper, to taste
Lemon wedges, for serving
Red pepper flakes (optional)
Chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and set aside.
Cut calamari tubes into 1/2-inch rings (skip if using pre-cut rings).
Pat calamari rings and tentacles dry with paper towels to prevent splattering.
Heat olive oil in a large frying pan over medium-high heat for 1 minute.
Add minced garlic and optional red pepper flakes; sauté 20–30 seconds until fragrant without browning.
Add calamari in a single layer without overcrowding.
Add lemon juice, capers, and white wine.
Cook calamari undisturbed for 3–4 minutes.
Season with salt and pepper. Flip calamari and cook an additional 1–2 minutes, until opaque and firm (avoid overcooking).
Add cooked pasta to the pan and toss to coat with the pan juices.
Add parsley if desired and serve immediately with lemon wedges. Adjust seasoning as needed.
Notes
Store leftovers in an airtight container in the refrigerator and enjoy as soon as possible—calamari is best eaten fresh since it can become chewy when reheated.
