If you’re looking for calamari pasta recipes, this one is a simple, yet elegant seafood pasta recipe, that is made with tender calamari rings, fresh garlic and lemon juice, capers and dry white wine.
It’s ready in twenty minutes and is an elegant dinner for two or quick weeknight dinner. It’s perfect for your Italian Christmas Eve dinner.
Seafood Pasta Recipe
I have lots of delicious Italian recipes on this website. My parents were born in southern Italy and came to America bringing all of their delicious Italian recipes and rich culture with them.
I have many pasta recipes and some of them are seafood pasta recipes like my Spaghetti alle Vongole (Spaghetti and Clams.) I LOVE seafood dishes and Italian cuisine!
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Calamari Pasta Recipes
In this calamari pasta recipe, the calamari are quickly sautéed with extra virgin olive oil, fresh lemon juice ang garlic, capers, dry white wine and a touch of red pepper flakes (if you approve).
Then, it’s tossed with perfectly cooked pasta and fresh parsley giving it more color and aroma. It’s an incredibly light and flavorful pasta dish that’s great any time of year.
However, this dish is especially perfect for Christmas Eve dinner, following the tradition of the Feast of the Seven Fishes.
The delicate seafood flavors and warm, garlicky aroma make it a comforting, yet refined meal for gathering with family and loved ones.
Plus, it’s easy to prepare, so you can spend more time celebrating and less time in the kitchen.
Beyond the holidays, sautéed calamari with spaghetti is also an excellent choice for a romantic date nights. Its simple, yet elegant presentation, makes it a wonderful option for a special evening.
Whether it’s a cozy dinner for two at home or a Valentine’s Day dinner, this dish pairs beautifully with a glass of crisp white wine to set the mood.
With just a handful of ingredients and minimal cooking time, this dish brings restaurant-quality flavor to your home. Plus, you can serve the dry white wine used in the recipe with dinner.
Where can I buy calamari?
You may be able to buy fresh calamari tubes, or frozen calamari tubes at the grocery store, Whole Foods, or Italian specialty stores, seafood stores or fish mongers. If the calamari is frozen, defrost them in your refrigerator overnight.
Once defrosted, you should cook the calamari within two days but the sooner, the better.
Obviously, fresh squid will give you a fresh taste but, it can be hard to find. Save yourself some time and buy the calamari already cleaned, especially if you’ve never cleaned calamari before.
Can I use calamari tubes?
Yes! You can use calamari tubes and cut them into rings as shown below. Conversely, you can use frozen calamari rings and thaw them first.
If you don’t like the tentacles or the looks of the tentacles, you don’t have to use them.
The purplish tentacles give the sauce in this dish a brownish color. Therefore, if you don’t use the tentacles, the sauce will be not be brownish.
Can I use frozen calamari?
This dish tastes best with fresh calamari but, if you have difficulty finding fresh calamari, use frozen and thaw it.
What type of pasta should I use?
The recommended pasta for this dish is the long type of pasta such as, spaghetti, linguine, fettucine or bucatini are best. Speaking of pasta, al dente pasta elevates your pasta experience so, don’t overcook the pasta.
Ingredients
*Get the step-by-step instructions and full, printable recipe card below at the bottom of this post.
pasta (spaghetti, fettuccine, linguine, or bucatini)
calamari tubes with tentacles, cleaned and sliced into rings
First, add 1 tablespoon of salt to a large pot of water and cook pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, with paper towels, cut the calamari tubes into rings. Pat the calamari rings and tentacles to absorb extra moisture.
Then, in a large pan, heat extra virgin olive oil over medium-high heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Don’t let the garlic brown or it will become bitter.
Next, add the calamari to the pan and cook for 2-3 minutes, stirring frequently, until tender.
Then, pour in the white wine, lemon juice and capers. Let it simmer for another couple of minutes to reduce slightly.
Next, toss in the cooked pasta and parsley, stirring to combine.
Then, season with salt and black pepper to taste. Serve immediately with extra lemon wedges if desired.
Recipe Variations
Add some cherry tomatoes to the saute pan for some extra color and flavor.
Use frozen calamari rings (thawed) if you don’t have calamari tubes.
You can omit the wine, red pepper flakes and capers and still have a delicious calamari pasta dish.
Storage
Store leftovers in an airtight container in the refrigerator and east as soon as possible.
This calamari pasta dish is perfect for a special occasion or date nights because it doesn’t take a lot of effort or time to prepare leaving you with more time for each other.
Or, this recipe can be a part of your easy weeknight dinners collection because it’s quick and easy. Nonetheless, it will impress!
This elegant sauteed calamari with pasta recipe is made with tender calamari rings, fresh garlic and lemon juice, capers and dry white wine. It's ready in twenty minutes!
First, add 1 tablespoon of salt to a large pot of water and cook pasta according to package instructions until al dente. Drain and set aside.
Meanwhile, using kitchen scissors, cut the calamari tubes into half inch wide rings. If you've bought rings, skip down to the next step.
Then, remove any excess moisture by patting the rings and tentacles dry with paper towels. It helps with avoiding oil splatters.
Next, heat olive oil in a large frying pan over medium-high heat. Allow it to heat up for a minute.
Then, add the minced garlic ( or 3 cloves if you want to remove them later) and red pepper flakes (if using) but, you can add them at the end if you prefer), The red pepper flakes will spice up the oil. Sauté the garlic for about 20-30 seconds until fragrant. Don't walk away and be careful not to let it brown or it'll get bitter.
Next, carefully add the calamari rings and tentacles to the pan in a single layer, ensuring they are not overcrowded. Overcrowding the pan can cause the calamari to steam rather than sauté.
Next, add lemon juice (1/2 tsp), capers (1/2 tbsp) and white wine (1/4 cup) (if using wine and capers.)
Allow the calamari to cook undisturbed for about 3-4 minutes.
Next, sprinkle salt and pepper over the calamari rings while they cook. After 1-2 minutes, flip the rings to the other side. They're cooked when they become firm, hold their shape and turn opaque. Don't overcook or they'll become too chewy and rubbery.
Then, let the calamari rings cook for another 1-2 minutes on the other side until they are fully opaque and slightly firm to the touch. Be cautious not to overcook them, as they can become tough and rubbery.
Add the cooked pasta to the calamari and toss to coat the pasta with the juices. Add chopped parsley if desired and serve immediately with lemon wedges on the side for squeezing over the calamari. Add additional salt, black pepper or red pepper flakes if you desire.
Notes
Store leftovers in an airtight container in the refrigerator and east as soon as possible.
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