# Calamari Pasta

Italian recipe from Chef Jason McKinney, about an hour and 15 minutes, serves about 2.

Cook the calamari fast over high heat — it goes from tender to rubber in about thirty seconds.

- Total time: about an hour and 15 minutes (estimated)
- Hands-on: about an hour
- Serves: about 2
- Level: Easy
- Cuisine: Italian
- Note: Includes a 30-minute pasta dough rest

## Ingredients


### For the dough

- 1.25c 00 flour
- 1 Eggs
- 4 Egg yolks
- 1 tsp Olive oil for dough

### For the sauce

- 1oz Parmesan cheese
- 2ea garlic cloves
- 1 ea shallot
- 1oz Olive oil, for sauce
- 5oz Calamari, heads and rings
- 1ea Lemon
- ½ bu Parsley
- 1oz capers
- 1 tsp Red chili flakes
- 1tsp black pepper
- Truffle salt or flaky sea salt, to taste
- 1oz sun dried tomatoes
- ½C white wine

## Method

1. Fill a large pot with water, cover, and place on the stove on low heat. Set aside ½ cup flour for your “bench flour.” Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.
2. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5–8 minutes. Cover with plastic wrap and set aside to rest. Brunoise the shallot and slice the garlic into thin slices
3. Dice the butter Dice the sun dried tomatoes Chop the parsley and capers
4. Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it. Cut the dough into your desired pasta shape Cook the pasta for about 2 mins, reserving ½ cup of pasta cooking water
5. Heat the olive oil in a saute pan over medium heat Add the shallot and garlic, sweat until soft Add the chili flakes, black pepper, sundried tomatoes, and capers, cook for about a minute until fragrant
6. Add the calamari to the saute pan and saute until just cooked through, about 3 mins??? Then deglaze with the white wine until au sec Add the pasta and the ½ c pasta water and bring up to a boil
7. Stir the butter in and finish with parm until desired consistency in sauce Finish with lemon zest and juice, adjust seasoning with truffle salt, top with parsley and parm

## Tools

- Cutting board			Knife			Saute pan		Spatula
- Strainer				Whisk		Large pot with lid		Kosher salt
- Cheese grater or microplane		fork 		½ cup measure 	rolling pin
- plastic wrap

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/calamari-pasta
By Chef Jason McKinney. Free to cook; please link the page when you share it.