Calamari Linguine Ready in Minutes
Short cooking reel showing a fast calamari linguine tossed with tomatoes, garlic, anchovies, and white wine. Simple Italian comfort food that comes together while the pasta cooks. Good for weeknight dinners when you want something fresh and satisfying. A go-to pick for easy seafood recipes at home.
Recipe Type
Prep & Cook Time
Comes together in the time it takes to cook the pasta.
Key Ingredients
Calamari
Fresh, cleaned and cut
Linguine
Boiled
Garlic
For soffritto
Anchovies
For soffritto
Pepperoncino
For soffritto
Sicilian tomatoes
Fresh
White wine
Splash
Lemon zest
Fresh
Fresh basil
To taste
Extra virgin olive oil
For cooking
Cooking Steps
Clean the calamari
Remove heads, cartilage, and skin. Clean tentacles by removing eyes and beak. Rinse all pieces.
Cut the calamari
Slice the body into rings and cut the tentacles into smaller portions.
Prepare ingredients
Gather fresh basil, pepperoncino, garlic, anchovies, and Sicilian tomatoes.
Boil the linguine
Cook the linguine in boiling water until al dente.
Heat the oil
Warm extra virgin olive oil in a pan over medium heat.
Make the soffritto
Add garlic, pepperoncino, and anchovies to the pan. Cook until fragrant.
Cook the calamari
Add the calamari pieces to the pan and cook briefly.
Add tomatoes and wine
Stir in the Sicilian tomatoes and a splash of white wine.
Finish with zest
Grate fresh lemon zest over the dish.
Serve
Toss the cooked linguine with the sauce and garnish with fresh basil before serving.