Garlic Calamari Taglierini

I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 698 Calories

Ingredients

• ½ cup water
• 4 cloves garlic, minced
• salt and freshly ground black pepper to taste
• ½ cup white wine
• 2 tablespoons extra-virgin olive oil
• ½ cup frozen peas
• ½ shallot, minced
• 1 tablespoon basil pesto
• 1 tablespoon capers (Optional)
• 1 rib celery, minced
• ¼ cup lemon juice from concentrate
• 1 (1.6 oz) package dry garlic and herb sauce mix (such as Knorr®)
• 10 ounces calamari rings
• 1 pound taglierini pasta

Recipe Instructions

Step 1

Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.

Step 2

Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.

Step 3

Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.

Step 4

Season calamari mixture with salt and pepper. Serve over cooked pasta.