Spaghetti with Calamari (Squid pasta)

Spaghetti with Calamari (Squid pasta)

Spaghetti with Calamari (Squid pasta)

Course: Italian, Main Course, Pasta
Alright, imagine diving into a culinary adventure where tender squid meets perfectly cooked spaghetti. This dish, a fiery rendezvous of flavors, dances on your taste buds like a summer breeze. Let’s get down to the nitty-gritty without beating around the bush.

This Calamari Spaghetti is no bland affair—it packs a punch. If spice isn’t your best friend, tread lightly on the cayenne pepper. Think of it like a rollercoaster; adjust the thrill to suit your spice tolerance.
In the realm of health, this dish isn’t just a guilty pleasure—it’s a nutritional powerhouse. Squid brings lean protein to the table, and the tomatoes? They’re like the unsung heroes, loaded with antioxidants, giving your body a mini superhero boost. Picture it as a dynamic duo, fighting the free radicals in your body like Batman and Robin.
Now, let’s sprinkle a bit of history. This dish isn’t a newcomer; it’s been gracing tables since the Mediterranean was a bustling hub of trade and flavors. Somewhere in history, a genius paired squid with spaghetti, forever changing the pasta game.
To whip this up, sauté onions and garlic-parsley in olive oil, like setting the stage for a grand play. Then, cue the tomatoes and spices, a symphony of flavors that will make your kitchen the hottest spot in town. Fry the squid separately, introducing white wine for a taste transformation, making them as delightful as a sip of aged wine.
Finally, toss it all together with al dente spaghetti, creating a masterpiece that’s not just a meal but a celebration of history, health, and flavors. Garnish with fresh herbs, if you fancy, and dive into a plate that’s as rich in tales as it is in taste. Bon appétit! 🍝🦑


  • 500 g (1.1 lbs) chopped squid (fresh or frozen)

  • 300 g (10.7 oz) dry spaghetti pasta

  • 3 tbsp olive oil

  • 3 tbsp minced garlic and parsley mix

  • 2 tomatoes diced

  • 1 white onion diced

  • 80 ml (2.75 fl oz) white wine

  • 1 tsp cayenne pepper

  • 1 tsp dry basil

  • 1 tsp salt


  • Fry the onion and half the garlic-parsley mixture in half the olive oil for 5 minutes.
  • Add tomatoes, spices and salt to the frying pan with the onions. Cook the mixture for about three minutes until the tomatoes become soft.
  • In another pan, fry the squid in the remaining olive oil for 5 minutes.
  • Then add white wine with the remaining garlic and parsley mixture to the squid. Cook everything for another 4-5 minutes until most of the wine has evaporated. Wine makes squids much tastier and they don’t feel chewy in the mouth.
  • Add the tomato mixture to the squid and cook for another 2 minutes.
  • Meanwhile, cook spaghetti to “al dente” state. Drain off excess water.
  • Add the spaghetti to the skillet with the squid and cook for 1 minute to combine all the flavors.
  • If you wish, you can garnish the dish with fresh parsley or basil. Bon appetit!
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