Calamari-Lemon Pasta Recipe

Name: Calamari-Lemon Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon halved lengthwise, seeds removed; 1 pound squid tubes bodies and tentacles; 5 tablespoons olive oil divided, plus more for serving; sea salt to taste; ground black pepper freshly, to taste; 1/4 cup red onion very thinly sliced; 1/4 cup red bell pepper very thinly sliced; 2 garlic cloves finely chopped; 1/2 teaspoon red chile flakes dried; 8 ounces linguine; 1/4 cup chopped fresh herbs such as flat-leaf parsley, oregano, and basil, plus more for garnish

Servings: persons

1 lemon halved lengthwise, seeds removed
1 pound squid tubes bodies and tentacles
5 tablespoons olive oil divided, plus more for serving
sea salt to taste
ground black pepper freshly, to taste
1/4 cup red onion very thinly sliced
1/4 cup red bell pepper very thinly sliced
2 garlic cloves finely chopped
1/2 teaspoon red chile flakes dried
8 ounces linguine
1/4 cup chopped fresh herbs such as flat-leaf parsley, oregano, and basil, plus more for garnish

1
Cut 1 lemon half into very thin (about 1/10-inch) half-moon slices. (Reserve the other half for another use.)
2
Cut the squid tubes into thin rings.
3
Heat a large, deep skillet over medium-high heat and add 2 tablespoons of oil. Add half the squid and season with salt and pepper. Cook, stirring frequently, until just cooked through, 3 minutes. Transfer to a bowl. Add 1 tablespoon of oil and cook the remaining half of the squid. Transfer to the same bowl-do not wipe out the skillet.
4
Reduce the heat to medium and add 2 more tablespoons of oil. Add the onion and bell pepper and season with salt and pepper. Cook, stirring frequently, until tender and browned in places, 3 minutes.
5
Add the garlic, chile flakes, and about 2/3 of the lemon slices to the pan and cook, scraping up browned bits, until softened, 2 minutes.
6
Meanwhile, cook the linguine in boiling, salted water until al dente, 9-10 minutes. Reserve 1 cup pasta water.
7
Add the linguine to the skillet along with 1/2 cup pasta water. Cook, tossing to combine and adding more pasta water as needed, 2 minutes. Add the cooked squid and 1/4 cup herbs and stir to combine, 1 minute.
8
Divide the pasta among 4 bowls and drizzle generously with olive oil. Garnish with the remaining lemon halves and chopped herbs and serve right away.

264

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 lemon halved lengthwise, seeds removed, 1 pound squid tubes bodies and tentacles, 5 tablespoons olive oil divided, plus more for serving, sea salt to taste, and more.

Yes, Calamari-Lemon 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!

Calamari-Lemon Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions