Calamari Pasta Recipe

Boil pasta

Fill a large pot with water and bring to a rolling boil. Add 1 tablespoon salt. Cook the 12 oz of spaghetti or linguine until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare calamari

Pat the cleaned calamari rings and tentacles very dry with paper towels. Make sure pieces are similar thickness so they cook evenly.

Heat 1 tablespoon extra-virgin olive oil in a large, heavy skillet over medium-high heat until shimmering. Add the calamari in a single layer (work in two batches if necessary to avoid crowding). Sear for 45–60 seconds per side until just opaque and lightly golden — do not overcook, as calamari becomes rubbery. Remove calamari to a plate and tent loosely with foil.

Reduce heat to medium and add 3 tablespoons olive oil and 1 tablespoon butter to the same skillet. When butter melts, add the thinly sliced 4 garlic cloves and 1 finely minced shallot. Sauté 1–2 minutes until fragrant and just starting to color (do not burn).

Add 1/2 teaspoon crushed red pepper flakes and the 1.5 cups halved cherry tomatoes. Cook, stirring occasionally, until tomatoes soften and begin to release juices, about 4–5 minutes.

Pour in 1/2 cup dry white wine (or clam juice) and scrape up any browned bits from the pan. Increase heat slightly and simmer 2–3 minutes to reduce slightly.

Stir in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Return the seared calamari (and any accumulated juices) to the skillet with the sauce. Toss to coat and warm through for 30–45 seconds.

Add the drained pasta to the skillet. Toss vigorously to combine, adding reserved pasta cooking water a little at a time (start with 1/2 cup) to loosen the sauce and help it cling to the noodles. Continue tossing until sauce coats the pasta and the liquid has a silky texture. Add more reserved water if needed, up to the 1 cup reserved.

Stir in the 1/4 cup finely chopped fresh parsley and 1/4 cup torn fresh basil (if using). Drizzle 1 teaspoon extra-virgin olive oil over the top and toss once more.

Divide the calamari pasta among 4 warm plates. Sprinkle each serving with grated Pecorino Romano or Parmesan if using. Finish with an extra pinch of black pepper and a small squeeze of lemon if desired. Serve immediately.