Description
Fresh taglierini tossed with pan-fried calamari in garlic-parsley butter. A bright, lemony finish makes this a quick weeknight dinner.
Ingredients
Units
Scale
- 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