Calamari Pasta

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8 ounces pasta (spaghetti, linguine or angel hair)
1 pound assorted seafood
1 pound tomatoes, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 cup basil leaves, finely chopped
Ľ teaspoon salt and pepper (or to taste)


Calamari is delicately flavored. The tentacles, tube, and mantle are all edible.

1. Clean calamari by cutting off the head and tentacles and removing the viscera and quill through the neck opening. Remove the soft skin covering the tube and wings by scraping it off with a knife or rubbing it under running water .

2. Boil pasta in large quantity of water until al dente. Drain well. Sauté next five ingredients to form tomato mixture. Add seafood, then quickly toss with pasta.

*Assortment may include: calamari, shrimp, crabmeat, lobster, flaked fish. (If seafood is raw, cook with tomato mixture. If seafood is cooked, add it to mixture at last minute to heat.)

Makes 6 servings.

Nutrition facts per serving: 184 calories, 6 g total fat, 93 mg cholesterol, 279 mg sodium, 15 g carbohydrate, 5 g fiber, 17 g protein.