Fettuccine with Calamari


by: vicky

Cook the squid for this garlic-accented pasta main dish very briefly—just until the meat is epaque white. Overcooking can make the delicate shellfish unpleasantly tough.


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serves: 4

1 pound cleaned squid (tubes, mantles and tentacles)

1/3 cup olive oil

1 large red onion (thinly sliced and separated into rings)

1 package (9 oz) fresh fettuccine (or 8 ounces dry fettuccine)

3 large cloves garlic (minced or pressed)

1 tablespoon lemon juice

1/4 cup finely chopped parsley

Salt and freshly ground pepper

Lemon wedges

Nutrition Facts
Fettuccine with Calamari

Servings Per Recipe: 4

Amount per Serving

Calories: 536

  • Total Fat: 20.8 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 264.5 mg
  • Sodium: 59.2 mg
  • Total Carbs: 60.8 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 4.8 g
  • Protein: 27.3 g

how is this calculated?

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1.  Cut squid tubes crosswise into 1/2-inch-wide strips; set squid strips and tentacles aside.

2.  Heat oil in a wide frying pan over medium heat. Add onion and cook, stirring often, until very soft but not brown (8 to 10 minutes).

3.  Meanwhile, in a 5- to 6-quart pan, cook fettuccine in 3 quarts boiling water until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions. Drain well.

4.  To onion, add garlic and squid strips and tentacles; cook, stirring constantly, just until squid is opaque (2 to 3 minutes). Mix in lemon juice. Add fettuccine and half the parsley; mix gently, using 2 spoons, until heated through. Season to taste with salt and pepper. Sprinkle with remaining parsley and garnish with lemon wedges.


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