Linguine with Calamari and Garlic
Indulge in the coastal flavors of Italy with this vibrant Linguine with Calamari and Garlic recipe, a perfect marriage of tender pasta and fresh seafood. Delicately sliced calamari is sautéed to perfection with golden garlic and a hint of red chili flakes, while a splash of dry white wine adds depth and brightness to the dish. Juicy cherry tomatoes bring a burst of sweetness, balanced by the zesty touch of fresh lemon juice and zest. Finished with a sprinkle of chopped parsley for an herby freshness, this quick and easy pasta dish comes together in just 35 minutes, making it ideal for weeknight dinners or elegant entertaining. Pair it with a crisp white wine, and let the Mediterranean flavors transport you to seaside bliss!
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Recipe Information
Ingredients
- 400 grams linguine pasta
- 500 grams fresh calamari (cleaned and sliced into rings)
- 3 tablespoons olive oil
- 4 garlic cloves (thinly sliced)
- 1 teaspoon red chili flakes
- 125 milliliters dry white wine
- 200 grams cherry tomatoes (halved)
- 3 tablespoons parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 lemon (zested and juiced)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and red chili flakes to the skillet. Sauté until the garlic is fragrant and golden, about 1-2 minutes. Be careful not to burn the garlic.
Increase the heat to medium-high and add the sliced calamari to the skillet. Cook for 2-3 minutes, stirring, until the calamari turns opaque and is just cooked through.
Pour in the white wine and stir to deglaze the pan, scraping up any browned bits. Let it simmer for 2 minutes to cook off the alcohol.
Add the halved cherry tomatoes to the skillet. Cook for another 2-3 minutes until the tomatoes start to soften and release their juices.
Reduce the heat to low. Add the cooked linguine to the skillet, tossing to coat in the sauce.
Stir in the chopped parsley, lemon zest, and lemon juice. If the pasta looks dry, add a splash of the reserved pasta water until the sauce reaches your desired consistency.
Season with salt and black pepper to taste. Toss everything together gently to combine.
Serve the linguine hot, garnished with extra parsley or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1377 mg | 459% | |
| Sodium | 4114 mg | 179% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.5 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2676 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
