Garlic Calamari Taglierini recipe

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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

Nutrition Info

698.1 calories
carbohydrate: 101.6 g
cholesterol: 147 mg
fat: 16.5 g
fiber: 5 g
protein: 28.5 g
saturatedFat: 4 g
servingSize: -
sodium: 891.9 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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