Linguine with Calamari
Linguine con Calamaretti in Bianco
Region: Italy, Campania-Naples
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy but special equipment needed

This popular dish in Naples is found in both home and trattoria. In bianco means it is made without tomatoes. I once made this linguine and squid dish for my mom and my good friend Sarah and they thought it spectacular.  You will lightly fry the squid rings after dredging them in flour.  Some cooks briefly dip the squid in milk before frying them. 

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 30 minutes

1/4 cup extra-virgin olive oil

3 large garlic cloves, finely chopped

5 tablespoons finely chopped fresh parsley

1/4 teaspoon red chile flakes

Olive oil for frying

1 pound cleaned squid bodies, cut into rings

1 cup all-purpose flour for dredging

Salt to taste

1/2 cup milk (optional)

3/4 pound linguine

1. In a small pan, heat the olive oil, garlic, half the parsley, and red chile, over low heat.  Turn off the heat before it starts sizzling.

2. In a deep fryer or an eight-inch diameter saucepan fitted with a wire fry basket preheat the oil to 360 degrees F.  Preheat the oven to 150 degrees F or “warm.”

3. Meanwhile, dredge the squid in the flour and salt and shake off the excess flour in a strainer.  Cook the squid in batches, by the handful, dipping them first in the milk rather quickly, if using.  Make sure you donÂ’t crowd the fryer.  Cook the squid until light golden, 3 minutes.  Drain and place on a paper towel-lined platter and keep warm in the oven while you cook the pasta. 

4. Bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to a serving bowl or platter.  Sprinkle the fried squid on top, then sprinkle the remaining parsley on top, and serve.

Variation: 

Note: 

Posted: 12/22/2006