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
1 small bunch parsley
1 lemon (
1/2 pound fettuccine
1/2 teaspoon dried red pepper flakes
10 ounces cleaned squid (rings and tentacles)
Freshly ground black pepper
1. 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.
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!