Lemon-Chile Calamari Pasta

A handful of pantry staples and fresh calamari pieces make this quick weeknight dinner taste like a sunny, seaside Italian vacation—any time of year.

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 10 oz dried pappardelle or tagliatelle
• 1 tsp salt
• 2 lemon
• 4 garlic clove
• 2 Tbsp extra-virgin olive oil
• 1 lb cleaned squid
• 2 Tbsp unsalted butter
• 0.5 cup pasta cooking liquid reserved
• 1 Tbsp Calabrian chile paste
• 3 Tbsp unsalted butter
• 0 basil torn
• 0 freshly ground pepper

Instructions

1. Cook 8-10 oz. dried pappardelle, tagliatelle, or 12 oz. dried bucatini or spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 ½ cups pasta cooking liquid.
2. Meanwhile, finely grate the zest of 1 lemon into a small bowl, then finely grate in 4 garlic cloves. Cut 2 lemons in half and squeeze juice into a measuring glass to make ¼ cup; discard spent lemons.
3. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook lemon zest and garlic, stirring, until fragrant and starting to stick to pan, about 30 seconds. Add half of lemon juice and cook, stirring often, until reduced slightly, about 1 minute.
4. Add 1 lb. cleaned squid, bodies sliced ¼" thick, tentacles left whole, 2 Tbsp. unsalted butter, 1 tsp. Diamond Crystal salt or ½ tsp. Morton kosher salt, and ½ cup reserved pasta cooking liquid; cook, stirring often, until butter is melted and squid are partially cooked, about 2 minutes.
5. Add pasta, 1 Tbsp. Calabrian chile paste, ½ cup pasta cooking liquid, and remaining 3 Tbsp. unsalted butter; season with freshly ground pepper. Cook, tossing often and adding more pasta cooking liquid a little at a time as needed, until butter is melted, sauce is thickened and coats pasta, and squid are just cooked through, 2–3 minutes. Remove from heat; stir in lots of torn basil and remaining lemon juice.
6. Divide pasta among bowls; season with more pepper.