Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop / Sauté
- Cuisine: Italian
