Calamari & Pasta - RC Week 3

Words cannot describe how much this dish does NOT fit in with my whole attempt at healthy eating, but it looked and sounded so good in the magazine that I just HAD to try it.  So glad I did.  What a fun and tasty recipe that was also surprisingly easy.  And hey, did you know how cheap squid is?  I had no idea.  $7.50 a pound at Whole Foods!  I bet it's like $3 at Shoprite then.  LOL

Here's the wonderful Amalfi Calamari Pasta recipe from Bon Appetit (Warning - one serving clocks in at just over 600 delicious calories):

1 1/4 cups all purpose flour
1/4 cup cornstarch
1 teaspoon coarse kosher salt
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1 pound cleaned squid (bodies only), cut crosswise into 1/4-inch-thick rings
2 cups olive oil
1 cup canola oil
1 pound spaghetti
1/4 cup (1/2 stick) unsalted butter, diced
3 to 4 tablespoons fresh lemon juice
1/2 cup chopped fresh Italian parsley
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 3/4 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.  I also added just a small bit of freshly grated Parm to the calamari.

Never would've thought to put fried calamari over pasta.  It worked well.  I love the butter lemon sauce that coats the pasta.  Very refreshing flavors here.

Oh, and if you are lucky enough to have leftovers (we had a bit), don't worry about the calamari getting soggy. I tossed what was left with a few cups of arabiatta (too lazy to check my spelling on that one)sauce and reheated.  This was about two days later and OMG, so wonderfully delicious.  Gotta love when the leftovers taste better than (or just as good as) the original!