Lemon-Chile Calamari Pasta
Ingredients
The pasta
-
8–10
oz.
dried pappardelle or tagliatelle
-
12
oz.
dried bucatini or spaghetti
The sauce
-
1
tsp.
Diamond Crystal kosher salt
-
½
tsp.
Morton kosher salt
-
2
lemons
for zest and juice
-
4
cloves
garlic
-
2
Tbsp.
extra-virgin olive oil
-
1
lb.
cleaned squid
-
5
Tbsp.
unsalted butter
-
1
Tbsp.
Calabrian chile paste
-
to taste
freshly ground pepper
-
to serve
torn basil
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and reserve some cooking liquid.
- Grate lemon zest and garlic into a bowl, then squeeze lemon juice to measure out ¼ cup.
- Heat olive oil in a skillet and cook lemon zest and garlic until fragrant.
- Add squid, butter, salt, and some reserved pasta water, cooking until squid is partially cooked.
- Mix in the pasta, chile paste, more pasta water, and remaining butter, cooking until everything is well combined and squid is cooked through.
- Remove from heat, stir in basil and remaining lemon juice, then serve with more pepper.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
25g
Sodium
600mg
Cholesterol
50mg
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