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1
Purchase the calamari fresh, at a local seafood market.
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2
Have the calamari cleaned, reserving the hoods and tenticles of the calamari (If you are making black Fettucine, have them reserve the ink sacs for you.)
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3
At home take each concially shaped squid body and cut it into rings about 3/4 to 1 inch wide.
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4
Season the flour with salt and pepper, and place the seasoned flour in a plastic bag.
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5
Place some of the squid tenticls and rings into the plastic bag and shake to coat all the squid.
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6
Make sure the rings are coated on the inside also.
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7
Remove the rings and tenticles from the bag and place on a rack to dry.
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8
Make sure the rings are open while drying.
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9
Continue to flour all the squid.
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10
Heat the olive oil and place the squid rings and tenticles in the hot olive oil.
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11
Place the rings ON END in the hot oil and make sure the rings stay open while beginning to cook.
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12
Use the end of a wooden spoon to help keep the rings open and full.
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13
Once the squid begin to fry the rings will stay open on their own.
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14
Fry until golden brown.
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15
Remove from the oil and drain on absorbent paper toweling.
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16
Serve with a spicy marinara sauce that has been warmed.
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17
Also serve with lemon wedges for those who like their calamari without sauce.
