By Carol Bee Cooks
Calamarata (pasta with squid and tomatoes)
11 steps
Prep:15minCook:25min
A light and flavorful seafood pasta with squid and tomatoes. Sprinkle some brown butter breadcrumbs on top to really take this dish to another level!
Updated at: Tue, 03 Dec 2024 03:05:07 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
53
High
Nutrition per serving
Calories779.3 kcal (39%)
Total Fat23.8 g (34%)
Carbs105.3 g (40%)
Sugars9 g (10%)
Protein33.7 g (67%)
Sodium845.1 mg (42%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbspbutter
⅛ cupPanko
salt
to taste
pepper
to taste
2 Tbspextra virgin olive oil
0.5Shallot
minced
2cloves garlic
minced
½ tspRed Pepper Flakes
optional, more or less to taste
11 ozSquid
I used a package of frozen Calamari Tubes and Tentacles
¼ cupWhite Wine
dry such as Pinot Grigio or Sauvignon Blanc
10 ozGrape Tomatoes
sliced in half
salt
pepper
1 tspCapers
optional, drained
0.5lemon
juice and zest
¼ cupFresh Parsley
chopped, additional to serve
8 ozCalamarata Pasta
reserve 1/2 cup of pasta water
Instructions
Brown Butter Breadcrumbs
Step 1
Melt salted butter over medium heat. Stir frequently for 2-3 minutes. The butter will start to foam up and then subside. It should smell nutty and toasted. You will see light brown specks forming. Keep a close eye on the butter because it can quickly burn.
Step 2
Pour in panko breadcrumbs. Stir to incorporate with the butter. Season with salt and pepper. Cook, stirring constantly for another 1-2 minutes until the panko is golden and toasted.
Step 3
Immediately transfer to a bowl. Season to taste with salt and pepper. Set aside to serve.
Pasta
Step 4
If using fresh squid, clean the squid and separate the tubes and tentacles. Slice the tubes into rings that are a similar size to the pasta. Leave the tentacles whole. Set aside.
Step 5
Cook the pasta while making the rest of the dish. Cook the pasta in salted water to al dente according to package instructions. Reverse about 1/2 a cup of pasta water.
Step 6
Heat olive oil in a large high-rimmed sauté pan over medium heat. Add minced shallots and garlic. Cook for 2-3 minutes, stirring often until lightly golden and fragrant. Optionally, add red pepper flakes and cook another minute.
Step 7
Add the squid and stir to combine. Cook for 2 minutes. Pour in the white wine and cook for another 2 minutes allowing the alcohol to evaporate.
Step 8
Pour in the sliced grape/cherry tomatoes. Season to taste with salt and pepper. Cook over medium low heat for 5 minutes.
Step 9
Optionally add capers. Squeeze in the juice of 1/2 a lemon and add the fresh parsley.
Step 10
Transfer over the cooked pasta straight to the squid and tomato mixture. Add splashes of pasta water as needed to reach your desired consistency. Toss everything together well. Season to taste with additional salt and pepper.
Step 11
Serve immediately with additional lemon juice, lemon zest, fresh parsley, and the brown butter breadcrumbs.
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