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Fettuccine With Calamari Recipe
|Cleaned squid tubes and tentacles||1 Pound (Mantles)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red onion||1 Large, thinly sliced and separated into rings|
|Fettuccine/8 ounces dry fettuccine||9 Ounce (1 Package)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Lemon juice||1 Tablespoon|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
|Ground pepper||To Taste|
Serving size: Complete recipe
Calories 2195 Calories from Fat 744
% Daily Value*
Total Fat 85 g130.4%
Saturated Fat 10 g49.9%
Trans Fat 0 g
Cholesterol 1040 mg
Sodium 601 mg25%
Total Carbohydrates 237 g78.9%
Dietary Fiber 17.6 g70.5%
Sugars 33.6 g
Protein 105 g209.3%
Vitamin A 25.5% Vitamin C 104.9%
Calcium 29.1% Iron 36%
*Based on a 2000 Calorie diet
Heat oil in a wide frying pan over medium heat.
Add onion and cook, stirring often, until very soft but not brown (8 to 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
To onion, add garlic and squid strips and tentacles; cook, stirring constantly, just until squid is opaque (2 to 3 minutes).
Mix in lemon juice.
Add fettuccine and half the parsley; mix gently, using 2 spoons, until heated through.
Season to taste with salt and pepper.
Sprinkle with remaining parsley and garnish with lemon wedges.