Best Spicy Sauteed Calamari Over Pasta Recipes

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CALAMARI IN A CREAMY WHITE WINE SAUCE



Calamari in a Creamy White Wine Sauce image

This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!

Provided by NUKA1

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 2

Number Of Ingredients 12

½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
crushed red pepper flakes to taste
salt and pepper to taste
½ cup shredded fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  • Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 1229.5 calories, Carbohydrate 104.3 g, Cholesterol 417.3 mg, Fat 67.2 g, Fiber 4.8 g, Protein 38.9 g, SaturatedFat 32.5 g, Sodium 306 mg, Sugar 6.9 g

PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE



Pan-Seared Calamari with Spicy Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 pound calamari, sliced into rings
2 (15-ounce) cans pasta sauce with roasted garlic (recommended: Hunt's)
1/2 teaspoon crushed red pepper flakes
Chopped fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions.
  • Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
  • Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.

CALAMARI ON PASTA



Calamari on Pasta image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

  • Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
  • Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
  • Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
  • Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

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