It’s made by sauteing garlic in olive oil with dried red chili flakes and tossing the finished pasta with parsley and parmesan cheese. A popular variation includes clams but our version features calamari. The beauty of calamari is that it cooks in just 2 minutes and remains wonderfully tender. First make the pasta, then quickly saute the calamari, and marry the two on your plate for a sensational take on a classic.
What you'll need: 10 cloves garlic 2 shallots 1 small bunch parsley Parmesan cheese 1 lemon ( 1/2 pound fettuccine 1/2 teaspoon dried red pepper flakes 10 ounces cleaned squid (rings and tentacles) Olive oil Coarse salt Freshly ground black pepper
Equipment: Grater Large pot Colander Large skillet
- Peel and finely slice the garlic. Cut ends off of shallots, cut in half lengthwise, then finely slice. Remove parsley leaves from stems and finely chop (2/3 cup). Grate cheese (½ cup). Cut lemon in half. Squeeze out the juice from 1 half and cut the other half into wedges.
Cook pasta 2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 9 minutes. Drain, reserving 1 cup of pasta water.
Make sauce for pasta 3. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium heat. Add 2/3 of the garlic and shallots and cook, stirring until fragrant and just barely browned, about 2-3 minutes. Add 1/4 teaspoon dried red pepper flakes and cook for 30 seconds. Add the reserved pasta water, season with salt, lower the heat and simmer until slightly reduced, about 3 minutes.
Finish the pasta 4. Add the drained pasta to the sauce and toss to coat. Remove from heat and transfer to a bowl. Toss in 2/3 of the parsley and all of the parmesan. Wipe out the skillet.
Prep the squid 5. Wash and thoroughly dry squid.
Cook the squid 6. Heat 2 tablespoons olive oil over high heat in the skillet. Add remaining garlic and shallots and 1/4 teaspoon chile flake and saute for 1 minute. Add squid and cook, stirring until just cooked through, about 2 minutes. Remove from heat and add lemon juice and remaining chopped parsley. Serve the sautéed calamari over the pasta with lemon wedges. Enjoy!