Ingredients
Scale
- 12 ounces dried pappardelle or spaghetti
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 2 lemons, zested and juiced (should equal ¼ cup of lemon juice)
- 8 calamari tubes, cleaned, thinly sliced crossways OR 1 pound cleaned squid, sliced ¼ inch thick, tentacles left whole
- 1 tablespoon red chili paste or 1 teaspoon crushed red pepper flakes, plus extra for garnish
- 1 teaspoon kosher salt
- ½ teaspoon, freshly ground black pepper
- 1 cup fresh basil, sliced thinly (for garnish)
- Parmesan cheese, grated (for garnish)
Instructions
- Cook pasta according to directions. Reserving ¾ cup pasta water when draining cooked pasta.
- Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook lemon zest and garlic, stirring until fragrant, about 30 seconds. Add half of lemon juice and cook, stirring often, until reduced slightly, about 1 minute.
- Add squid or calamari to olive oil, until partially cooked, about 2 minutes. Squid should look opaque and white, 2 to 3 minutes. (Squid cooks quickly, so ensure not to overcook.)
- Add chili paste, ½ cup pasta water, 1 tablespoon olive oil and remaining lemon juice. Season with salt and freshly ground black pepper. Cook, tossing often and adding more pasta water a little at a time as needed.
- Remove from heat, stir in torn basil and Parmesan cheese, if using. Garnish with a little drizzle of chili paste or sprinkle of red pepper flakes, if desired.
Recommended Equipment: Skillet, cutting board, knife, pot, colander, whisk, plate, spoon to stir
- Category: Calamari