Nunu's Kitchen - Lemon Garlic Calamari pasta.

Food I make!


Blah, blah, blah. We had a bag of frozen calamari tubes in the fridge. Blah.

Lemon Garlic Calamari pasta.


You will need:

• Fresh or frozen calamari tubes - cut into 1cm thick rings
• 1 finger sized stick of butter - melted
• 2 tbsp lemon juice
• 1 1/2 tbsp minced garlic
• Dash of white wine
• 1 tbsp dry mixed Italian herbs
• salt
• pepper
• 6-7 smallish Crimini mushrooms - sliced
• 2 - 3 tbsp all purpose flour
• Approx 1/4 cup Parmesan cheese
• Pasta of your choice - cooked and drained. I used brie and prosciutto ravioli, and it was a tad too much for a cream style sauce. Linguini or Angel hair would work well!

La Methode:

• Mix together the melted butter, garlic, herbs and salt and pepper to taste. Use less salt because the calamari is naturally salty.

• Wash the calamari rings and drain well.
• Allow the calamari rings to marinate in the butter mix for 20-30 minutes.

• Heat up a grill pan, and grill the calamari rings until they're cooked, have light grill marks but still tender.

• Remove cooked calamari to separate bowl and give them a good squeeze of lemon juice.
• Deglaze the pan used to grill the calamari with the white wine, and reserve these juices for making the sauce later.
• Saute the mushrooms in some butter, reserve the cooking juices.

• Make a roux sauce (explained here ) using the flour, the Parmesan and the juices leftover from cooking the calamari and the mushrooms, as well as any leftover butter marinade.

• Add the calamari and mushrooms to the roux sauce. If needed add salt and pepper to taste.
• Mix the drained pasta to the roux sauce. 

• Eat.