Calamari pasta is a delicious seafood pasta that makes for an easy weeknight dinner or a beautiful dish for a gathering. It combines tender calamari rings with pasta and tomatoes in a tasty dressing, creating a flavorful pasta that's both delicious and simple to make.
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If you're a fan of seafood pasta dishes, you're in for a treat with this mouthwatering recipe for Calamari Pasta. It combines the delicious flavor of calamari rings with garlic, shallot, tomatoes, and cilantro over linguine pasta, all dressed up with a fantastic lime dressing that brightens and ties all these flavors together. This dish is so beautiful and tasty that I'm sure it will impress everyone.
Why you'll love this pasta
Every time I make this pasta, everyone in my family raves about it! Here are some reasons why I think you'll love it too:
Beautiful and elegant: The delicate calamari rings, the twirls of linguine, vivid cherry tomatoes, and the vibrant green of fresh cilantro all come together to create a visually enchanting dish.
Fast and easy: You only need time to boil the water and cook the pasta. Everything else is done in the meantime.
Very versatile: This calamari pasta is simple enough to make for dinner on a weeknight but also fancy enough to cook for your guests and impress everyone.
So, no matter what the occasion is, a rushed weeknight dinner or a well-planned gathering with family and friends, this is truly the best calamari pasta, and it won't disappoint!
Ingredients and substitutions
*See the recipe card for quantities.
For the Pasta
- Linguine: Linguine is a kind of pasta similar to spaghetti but slightly wider. If you don't have linguine, feel free to use spaghetti or fettuccine instead.
- Calamari Rings: They are the star of the show, bringing that tender seafood goodness. If you want to try this pasta but can't find calamari, you can substitute it with shrimp.
- Shallot: Shallot adds a delicate onion flavor to the dish. You can use finely chopped Vidalia or red onion if you don't have shallots.
- Garlic: It provides that aromatic punch. Pre-minced garlic in a jar can be used if fresh garlic is not on hand.
- Cherry Tomatoes: Cherry tomatoes add bursts of sweetness, flavor, and color, not to mention the fancy but rustic touch it brings to the dish. You can use grape tomatoes if you don't have cherry tomatoes on the vine.
- Cilantro: Adds freshness and color to the dish. If you're not a fan of cilantro, substitute it with parsley.
- Feta Cheese (optional): I know... Italians don't like cheese in their seafood dishes, but I can't help but think that feta compliments this dish so well with its subtle tang. So, if you're like me and like this addition, go ahead and be happy, but if you think cheese doesn't belong here, you can omit it. 😉
For the Sauce
- Extra Virgin Olive Oil: Adds a rich and fruity taste to the dish. It's the base for the sauce, so I wouldn't use a substitution here.
- Lime Juice: Lime juice provides a tangy and refreshing element that cuts through the richness of the olive oil. It brightens the flavor and adds a zesty kick to the dish. If you need to substitute it, lemon is a good option.
- Dijon Mustard: Dijon mustard contributes a subtle heat and a depth of flavor to the sauce. It also helps to emulsify the ingredients, creating a cohesive sauce. Use regular mustard if you don't have Dijon.
- Smoked Paprika: Smoked paprika infuses the dressing with a warm, smoky aroma and flavor. It complements the seafood and adds a touch of complexity to the overall taste.
- Salt: Enhances the flavors of all the ingredients.
How to Make Calamari Pasta
Making pasta with calamari is very easy. Here are the photos for guidance.
Add all ingredients for the dressing into a glass jar and shake until combined. Set aside.
Cook pasta in salted boiling water for the time recommended in the box.
In another pan, add butter and saute shallot, garlic, and pepper until fragrant.
Add calamari rings and cherry tomato vine and cook until rings are opaque. Set aside.
Once pasta is cooked, drain it, reserving ⅓ cup of the pasta water.
Add the sauteed calamari rings with shallot and garlic to the drained pasta and the reserved pasta water as well.
Pour the prepared dressing, add quartered tomatoes and cilantro, and toss everything.
For decoration, sprinkle some feta cheese (optional) and decorate with the cherry tomato vine.
Hint: Don't overcook the calamari rings so they can be tender.
The starchy pasta water will help bind the ingredients together, creating a silky coating for the pasta.
Variations
Mediterranean Calamari Pasta: Add a Mediterranean flair by adding Kalamata olives, capers, and artichoke hearts. This combination of flavors will transport you to the coastal regions of the Mediterranean.
Roasted Vegetable Calamari Pasta: Roast a medley of vegetables like bell peppers, zucchini, and eggplant and toss them with the linguine with calamari. The caramelized roasted veggies add a delicious depth to the dish and make it even more filling.
Shrimp and Calamari Linguine: For a coastal twist, combine delicious shrimp with the calamari rings. It'll be irresistible.
Storage
Store any leftovers in an airtight container in the refrigerator. Reheat gently to avoid overcooking the calamari. On the day after, this pasta tastes as good as the day you made it.
Top tips for the perfect Calamari Pasta
- Don't overcook the calamari rings: Cook the rings just until opaque. If you overcook them, they'll become rubbery and tough.
- Salt the water: Salting the pasta water is very important for a tasty linguine. About 1 tablespoon of fine sea salt or table salt is a good amount. Oh, and don't worry about the sodium content; according to tests from America's Test Kitchen, most pasta shapes absorb only ¼ teaspoon of salt per pound of pasta, give it or take.
Serving suggestions
This Calamari Pasta is a hit on its own. Still, you can make it even more complete with a side salad like this delicious artichoke salad, roasted vegetables like my vegetables for picky eaters, or some cheese bread.
Check out some ideas to pair with this pasta:
FAQ
According to differencebetween.net, calamari and squid are actually different, but since their differences are minimal, the terms "calamari" and "squid" are often used interchangeably. "Calamari" is the Italian word for squid, commonly used in English-speaking countries in the culinary context.
Yes, but if bought whole, you might need to clean it. Cleaning the calamari involves removing the internal organs, beak, and quill (transparent backbone). Rinse the calamari thoroughly under cold water. You can then slice the body into rings. Keep the tentacles intact for added texture, and add them to the pan along with the rings.
Cherry tomatoes on the vine are typically larger, sweeter, and more round than grape tomatoes, which are usually oval, smaller, and slightly tarter. Both can be used in this recipe based on your preference.
Calamari can become chewy if it's overcooked. When calamari is subjected to high heat for too long, the proteins in its flesh contract excessively, causing it to toughen and become rubbery. To avoid tough and chewy calamari, it's important to cook it briefly until it turns opaque and no longer translucent.
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📖 Recipe / Receita
Calamari Pasta
Ingredients
For the dressing
- ⅓ cup extra virgin olive oil
- ¼ cup freshly squeezed lime juice
- 1 tablespoon dijon mustard
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
For the Pasta
- 1 lb linguine (450 g) Could be spaghetti as well.
- 1 tablespoon table salt
- 1 tablespoon butter
- 1 big shallot, minced
- 3 garlic cloves, minced
- freshly ground pepper, to taste
- 1 lb calamari rings (450 g) Defrost it if frozen.
- 9 oz. cherry tomatoes on the vine (Leave half on the vine and cut the others in quarts or halves)
- ⅓ cup chopped cilantro
- ¼ cup feta cheese (optional)
Instructions
- Start by boiling 4 quarts (about 4 liters) of water with 1 tablespoon of salt in a big pot. Add the pasta and cook for the time recommended in the package. Once cooked, save ⅓ cup of the pasta water and drain the pasta.
- Meanwhile, add all ingredients for the dressing into a glass jar and shake until combined. Set aside.
- In another pan, add butter and saute shallot, garlic, and freshly ground black pepper for a few seconds, just until fragrant.
- Add calamari rings and mix everything. Add cherry tomato vine and cook until rings are opaque, about 2 to 3 minutes. Set aside.
- Once pasta is cooked and drained, transfer it to a warm serving dish and add the sauteed calamari rings with shallot and garlic, the reserved pasta water, the prepared dressing, quartered tomatoes, and cilantro. Toss to combine everything.
- For decoration, sprinkle some feta cheese (optional), and add the cherry tomato vine. Enjoy.
Notes
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Nutrition Estimate:
Nutritional disclaimer
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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