January 20, 2012

Calamari Pasta

I always keep frozen squid (calamari) in my freezer for quick and inexpensive meals. This olive oil-based pasta is light, yet loaded with flavors.

Calamari Pasta
Yield: 2

1/2 lb thin spaghetti
3 tablespoons olive oil
2 garlic cloves, chopped
2 anchovy fillets, chopped
1 pinch dried crushed red pepper (optional)
1 lb frozen calamari (see a note below)
1/2 cup fresh basil, torn
Salt and black pepper to taste

Bring a large pot of salted water to a boil.

In a cold, large skillet, add the oil, garlic, anchovy and red pepper. Cook over medium-high heat until fragrant but not colored, stirring occasionally. Add the frozen calamari and continue cooking until pasta is ready to be added. Season with salt and pepper.

While cooking the calamari, cook the spaghetti according to package instructions.

Using a colander or tongs, transfer the spaghetti into the skillet. Add pasta water if too dry. Stir in the basil, and salt and pepper to taste.
*Calamari has to be cooked through before pasta is added.

Serve immediately.

I use ready-to-use frozen calamari directly from freezer to skillet. If not, defrost and clean beforehand. Defrosted calamari requires shorter cooking time.

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