Garlic Calamari Taglierini
Share recipe
Description
I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 rib celery, minced
- ½ shallot, minced
- 4 cloves garlic, minced
- ½ cup water
- ½ cup white wine
- ¼ cup lemon juice from concentrate
- 1 (1.6 oz) package dry garlic and herb sauce mix (such as Knorr®)
- 1 tablespoon basil pesto
- 10 ounces calamari rings
- ½ cup frozen peas
- 1 tablespoon capers
- 1 pound taglierini pasta
- salt and freshly ground black pepper to taste
Directions
- 1. Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.
- 2. Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.
- 3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.
- 4. Season calamari mixture with salt and pepper. Serve over cooked pasta.
Nutrition Facts
serving: 4 servings
calories: 698.1 kcal
carbohydrates: 101.6 g
protein: 28.5 g
saturated fat: 4 g
cholesterol: 147 mg
sodium: 891.9 mg
fiber: 5 g
sugar: 5.2 g
Categories