Fried Calamari Pasta
- 1 1/4 cups All-purpose flour
- 1/4 cup Cornstarch
- 1 tsp Coarse kosher salt
- 1/2 tsp Baking powder
- 1/4 tsp Cayenne pepper
- 1 pound Cleaned squid (bodies only), cut into 1/4 inch thick rings
- 2 cups Olive oil
- 2 cups Canola oil
- 1 pound Spaghetti
- 1/4 cup (1/2 stick) Unsalted butter, diced
- 3 to 4 tbsp Fresh lemon juice
- 1/2 cup Chopped Italian parsley, divided
- Lemon wedges
- Line rimmed baking sheet with paper towel.
- Whisk together flour, cornstarch, 1 tsp salt, baking powder and cayenne pepper.
- Working in batches, toss squid in the flour mixture to coat, shaking off excess flour. Then place rings in a single layer on a sheet of foil.
- Pour both oils into a large skillet and heat over medium-high heat until a dash of flour sizzles in the pan. If you have a deep-fry thermometer, it should reach 350° to 360°.
- Working in batches, add the squid rings to the oil and cook until golden and crispy around edges, 2 to 3 minutes per batch. Transfer the cooked squid to the paper towel-lined pan with a slotted spoon.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente. Drain the pasta, setting aside 1 cup of the pasta liquid.
- Return pasta to the pot and add the butter and 3 tbsp lemon juice, gently tossing to coat the pasta. Mix in 3/4 cup pasta water and 1/3 cup parsley. Season with with salt and pepper to taste, adding more lemon juice and pasta cooking liquid, if desired.
- Transfer the pasta to a large bowl and top with the calamari.
- Serve with a sprinkle of parsley and lemon wedges.
Recipe adapted from Epicurious.com