Amalfi Calamari Pasta

Ingredients for Amalfi Calamari Pasta

• 160g plain flour

• 30g cornflour

• 1 teaspoon coarse kosher salt

• 1/2 teaspoons baking powder

• 1/4 teaspoons cayenne pepper

• 450g cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings

• 475ml olive oil

• 475ml canola oil

• 450g spaghetti

• 60g (1/2 stick) unsalted butter, diced

• 3 to 4 tablespoons fresh lemon juice

• 1/2 cup chopped fresh italian parsley, divided

• Lemon wedges

• Deep-fry thermometer

Line rimmed baking sheet with several layers of paper towels. Whisk flour, cornflour, 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° to 360°. 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 240ml pasta cooking liquid. Return pasta to pot. Add butter and 45ml lemon juice and toss to coat pasta. Add 180ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.