Recipe: Amalfi Calamari Pasta
Amalfi Calamari Pasta
- 1¼ cups all purpose flour
- ¼ cup cornstarch
- 1 teaspoon coarse kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon cayenne pepper
- 1 pound cleaned Town Dock calamari tubes, cut into 1/4-inch-thick rings
- 2 cups olive oil
- 2 cups canola oil
- 1 pound spaghetti
- ¼ cup (½ stick) unsalted butter, diced
- 3 to 4 tablespoons fresh lemon juice
- ½ cup chopped fresh Italian parsley, divided
- Lemon wedges
Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornstarch, 1 teaspoon coarse salt, baking powder, and cayenne pepper in medium bowl to blend. Working in batches, toss squid rings in flour mixture to coat, then place rings in single layer on sheet of foil.
Pour both oils into large skillet; lean deep-fry thermometer on side of skillet, submerging bulb in oil. Heat oil over medium-high heat until thermometer registers 350°F to 360°F. 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. Using slotted spoon, transfer squid to paper-towel-lined baking sheet to drain.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Add butter and 3 tablespoons lemon juice and toss to coat pasta. Add ¾ cup pasta cooking liquid and toss. Mix in 1⁄3 cup parsley. Season to taste with coarse salt and freshly ground pepper, adding more lemon juice and pasta cooking liquid, if desired.
Transfer pasta to large bowl; top with calamari. Sprinkle with remaining parsley. Serve with lemon wedges.
This recipe is by Hugh Garvey, courtesy of Bon Appetit.