Amalfi Calamari Pasta Recipe

Name: Amalfi Calamari Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 1/4 cup cornstarch; 1 teaspoon coarse kosher salt; 1/2 teaspoon baking powder; 1/4 teaspoon cayenne pepper; 1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings; 2 cups olive oil; 2 cups canola oil; 1 pound spaghetti; 1/4 cup (1/2 stick) unsalted butter, diced; 3 to 4 tablespoons fresh lemon juice; 1/2 cup chopped fresh italian parsley, divided; Lemon wedges; Deep-fry thermometer

Servings: persons

1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
2 cups canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh italian parsley, divided
Lemon wedges
Deep-fry thermometer

1
Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
2
Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350u00b0 to 360u00b0. Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch. Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain.
3
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add 3/4 cup pasta cooking liquid and toss. Mix in 1/3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
4
Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.

2424

kcal

Calories

252

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1/4 cup cornstarch, 1 teaspoon coarse kosher salt, 1/2 teaspoon baking powder, and more.

Yes, Amalfi Calamari Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Amalfi Calamari Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions