Pasta with fresh squid sauce, a very simple yet truly appetizing seafood first course, suitable for all fish menus. The sauce is prepared in a few minutes, with olives, capers, garlic, parsley, and tomato… the most tedious operation is cleaning the squid, which you can have your fishmonger do for you. Try this recipe, it is delicious in its simplicity!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 213.45 (Kcal)
- Carbohydrates 26.74 (g) of which sugars 1.68 (g)
- Proteins 17.58 (g)
- Fat 3.96 (g) of which saturated 1.21 (g)of which unsaturated 1.69 (g)
- Fibers 1.92 (g)
- Sodium 663.21 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.6 oz pasta
- 14 oz squid (fresh)
- 1 clove garlic
- 1 tbsp tomato paste
- 1 tbsp olives (black or Taggiasca)
- 1 tbsp capers
- 1/4 cup white wine
- parsley
- extra virgin olive oil
- salt
- chili pepper (to taste)
Tools
- Pan
- Pot
- Colander
- Scissors
Preparation
First, clean the squid: separate the head from the sac, remove the innards, cartilage, eyes, and beak.
Wash them thoroughly under cold running water, then cut the sacs into rings and the tentacle part in half.
Pour a swirl of oil into a pan, add the crushed (or finely chopped) garlic and a pinch of chili pepper.
Sauté for a few moments, add the squid and let them brown. Deglaze with the wine and let the alcohol evaporate.
Cook for 4-5 minutes, then add the tomato paste, dissolving it in the broth released by the squid.
Add the capers (rinsed and squeezed) and olives. Adjust the salt, being careful because the mollusks are already quite salty.
Mix, lower the heat, cover with a lid, and cook until the squid are tender. It will take about 15 minutes, but the time depends on the quality and size.
Meanwhile, boil the pasta in salted boiling water. Drain when al dente and pour it into the sauce pan.
Add a handful of chopped parsley, let cook together for 2-3 minutes over high heat. If necessary, add a bit of cooking water.
The pasta with squid sauce is ready, distribute it on plates and serve immediately… enjoy your meal!
Tips and Variations
If you want to use calamari, here is the recipe for Calamarata.
The amount of tomato can vary according to your taste, if you prefer a more “red” sauce use some tomato pulp. You can also omit the tomato entirely for a white sauce.
I recommend always using fresh squid, but if necessary, frozen rings can also work.
You can choose the pasta shape you prefer; in my case, I used linguine.
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