Calamaretti are small squid, usually no longer than a finger, and they behave differently from full-sized calamari. They cook faster, they stay tender more easily, and the tentacles curl into something almost decorative when they hit a hot pan. Paired with fresh taglierini, the whole plate looks effortless. It is, mostly. The garlic-parsley butter is the base for everything here, and the lemon juice at the end lifts it from rich to balanced. Fifteen minutes, start to finish. Simple enough for a Tuesday, good enough for company.
How to Make Taglierini con Calamaretti – Pasta with Tiny Calamari
Dry the calamari
Pat the calamaretti completely dry before they go in the pan. Any surface moisture and they’ll steam instead of sear. You want color, and you want the natural juices to release into the butter to form a light sauce. Wet squid won’t do that.
The pasta water
Salt the pasta water generously. Fresh taglierini cooks in under two minutes, so have the pan with the calamari ready to go. Get the timing right more than technique here. The pasta should finish cooking right as the squid sauce is done. 
Finishing the dish
Add the lemon juice after you’ve taken the pan off the heat. A light dusting of smoked paprika and snipped chives on top. Eat immediately. Fresh pasta waits for no one.
Taglierini con Calamaretti – Pasta with Tiny Calamari
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Fresh taglierini tossed with pan-fried calamari in garlic-parsley butter. A bright, lemony finish makes this a quick weeknight dinner.
Ingredients
- 1/4 lbs (113 g) calamaretti
- 2 tbsp garlic-parsley butter
- 2 nests fresh taglierini
- Fresh chives
- A squeeze of lemon juice
- Smoked paprika
- Sea salt
- Black pepper
- Olive oil
Instructions
- Clean the calamaretti and pat them dry. Set aside.
- Bring a pot of salted water to a boil. The water should taste like the ocean.
- Heat a frying pan over medium heat with a drizzle of olive oil.
- Add 2 tablespoons of garlic-parsley butter to the hot pan; melt and sizzle.
- Add the calamaretti to the pan, cook evenly, season with sea salt and black pepper until the tentacles curl and a sauce forms. Turn off the heat.
- Gently drop the taglierini into the boiling water and stir. Cook for 2 minutes, or until al dente. Drain.
- Add the hot pasta to the pan with the calamaretti. Toss until coated with the sauce. Add more butter if desired.
- Squeeze fresh lemon juice over the pasta and toss.
- Serve, garnished with fresh chives and smoked paprika.
Notes
- For tender calamari, ensure it’s patted completely dry before cooking to promote even browning.
- If fresh taglierini is unavailable, substitute with linguine or angel hair pasta, adjusting cooking time accordingly.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little extra butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What if I can only find regular-sized calamari?
Slice the tubes into thin rings and separate the tentacles. They will cook in about the same time as calamaretti, just watch for curling as your cue that they are done.
Can I use dried pasta instead of fresh taglierini?
Yes. Linguine or spaghettini are the best dried substitutes. Cook them al dente according to the package, and save some pasta water to loosen the sauce.
What does garlic-parsley butter contain?
It is softened butter blended with minced garlic and chopped fresh parsley. You can make it ahead and keep it wrapped in the fridge for up to a week.
