Fettuccine With Calamari Recipe
Ingredients
| Squid | 1 pound, cleaned | |
| Olive oil | 1/3 Cup (16 tbs) | |
| Red onion | 1 Large, separated into rings | |
| Fettuccine package | 1 | |
| 3 large cloves garlic, minced or pressed | ||
| Lemon juice | 1 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Ground pepper | 1 To taste | |
| Lemon wedges | ||
| Salt | To Taste | |
Directions
Cut squid tubes crosswise into 1/2-inch-wide strips; set squid strips and tentacles aside.
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.
Drain well.
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.
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.
Drain well.
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.
Chef
