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Fried Calamari Pasta

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  • 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


  1. Line rimmed baking sheet with paper towel.
  2. Whisk together flour, cornstarch, 1 tsp salt, baking powder and cayenne pepper.
  3. 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.
  4. 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°.
  5. 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.
  6. 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.
  7. 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.
  8. Transfer the pasta to a large bowl and top with the calamari.
  9. Serve with a sprinkle of parsley and lemon wedges.


Recipe adapted from