Amalfi Calamari Pasta
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Cornstarch1 tsp
Coarse Kosher Salt1 tsp
Baking Powder1 tsp
Cayenne Pepper2 cups
Olive Oil2 cups
Canola Oil450 g
Spaghetti4 tbsps
Lemon Juice (fresh)Directions:
1
Line rimmed baking sheet with several layers of paper towels
2
Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend
3
Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil
4
Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil
5
Heat oil over medium-high heat until thermometer registers 350° to 360°
6
Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch
7
Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain
8
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite
9
Drain, reserving 1 cup pasta cooking liquid
10
Return pasta to pot
11
Add butter and 3 tablespoons lemon juice and toss to coat pasta
12
Add 3/4 cup pasta cooking liquid and toss
13
Mix in 1/3 cup parsley
14
Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired
15
Transfer pasta to large bowl; top with calamari
16
Sprinkle with remaining parsley
17
Serve with lemon wedges
18
Line rimmed baking sheet with several layers of paper towels
19
Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend
20
Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil
21
Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil
22
Heat oil over medium-high heat until thermometer registers 350° to 360°
23
Working in several batches, add squid rings to hot oil and cook until light golden and crisp around edges, 2 to 3 minutes per batch
24
Using slotted spoon, transfer squid to paper- towel-lined baking sheet to drain
25
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite
26
Drain, reserving 1 cup pasta cooking liquid
27
Return pasta to pot
28
Add butter and 3 tablespoons lemon juice and toss to coat pasta
29
Add 3/4 cup pasta cooking liquid and toss
30
Mix in 1/3 cup parsley
31
Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired
32
Transfer pasta to large bowl; top with calamari
33
Sprinkle with remaining parsley
34
Serve with lemon wedges