Garlic Calamari Taglierini

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

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.

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

Categories

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