Spicy Sauteed Calamari Over Pasta
Dive into the bold flavors of the Mediterranean with this Spicy Sautéed Calamari Over Pasta recipe! Tender calamari rings and tentacles are beautifully seared in olive oil, then infused with a zesty blend of garlic, red chili flakes, and freshly squeezed lemon juice for a subtle kick. Sweet bursts of cherry tomatoes and a splash of dry white wine create a light yet flavorful sauce that perfectly coats al dente spaghetti or linguine. Finished with fresh parsley and an optional sprinkle of parmesan, this quick and easy seafood pasta dish offers a restaurant-quality meal ready in under 40 minutes. Perfect for seafood lovers and anyone craving a touch of heat, this recipe is sure to elevate your weeknight dinners or impress guests at your next dinner party.
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Recipe Information
Ingredients
- 500 grams calamari (cleaned and sliced into rings and tentacles)
- 400 grams spaghetti or linguine
- 3 tablespoons olive oil
- 4 units garlic cloves (minced)
- 1 teaspoon red chili flakes
- 250 grams cherry tomatoes (halved)
- 120 milliliters dry white wine
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams parmesan cheese (optional, grated for garnish)
Instructions
Fill a large pot with water, bring to a boil, and add a pinch of salt. Cook the spaghetti or linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Stir in the red chili flakes and cherry tomatoes. Cook for 3-4 minutes, lightly pressing the tomatoes with a spoon to release their juices.
Pour in the dry white wine and lemon juice. Let the mixture simmer for 2-3 minutes to reduce slightly.
Season the calamari rings and tentacles with salt and black pepper. Push the tomato mixture to the side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space. Add the calamari to the skillet in a single layer and cook for 2 minutes on one side, then flip and cook for an additional 1-2 minutes until tender and opaque.
Toss the cooked pasta into the skillet with the calamari and tomato mixture. Add a splash of the reserved pasta water to help coat the strands if needed.
Remove the skillet from heat and mix in the chopped parsley. Taste and adjust seasoning with additional salt or chili flakes, if desired.
Serve the pasta warm with a sprinkle of parmesan cheese on top, if using. Enjoy your dish!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1185 mg | 395% | |
| Sodium | 4681 mg | 204% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 10.8 g | ||
| Protein | 151.1 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2505 mg | 53% | |
*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.
