Savory and Sumptuous Calamari Pasta Recipe
Hey, wine lovers! Are you ready to try a new recipe that will tantalize your taste buds and perfectly complement your favorite glass of chilled Chardonnay? Look no further than this amazing Chilled Chardonnay-Braised Calamari Pasta recipe.
This recipe may seem complex at first glance, but trust me – it’s quite easy to prepare. In just a few simple steps, you’ll have a delicious pasta dish that features tender braised squid in a savory sauce with crushed red pepper flakes, garlic cloves, and fresh herbs like parsley and oregano.
But what really sets this recipe apart is the use of chilled Chardonnay in the cooking process. With its crisp, refreshing flavor profile and subtle hints of oak and fruit, Chardonnay is the perfect wine for elevating the flavors in this dish.
So grab a bottle of your favorite Chardonnay, fire up the stove, and get ready to enjoy a meal that’s sure to impress. Trust me – once you’ve tried this Chilled Chardonnay-Braised Calamari Pasta recipe, you’ll be hooked for life.
Why You’ll Love This Recipe
Are you looking for a dish that’s perfect for any occasion? Look no further than this chilled Chardonnay-braised calamari pasta recipe. Here’s why you’ll love it:
For starters, this recipe is easy to make and perfect for both novice and experienced home cooks. The ingredient list is short and simple, making it a convenient option for busy weeknights or impromptu dinner parties.
But don’t let the simplicity fool you – this dish is bursting with flavor. The combination of fresh parsley, oregano, garlic cloves, and crushed red pepper flakes gives the dish a bold punch of taste that will leave your taste buds wanting more.
And let’s not forget the star attraction here: the chardonnay-braised calamari. Braising the squid in white wine not only adds depth and complexity to the dish but also results in tender, melt-in-your-mouth seafood that pairs perfectly with the cooling skinny pasta tossed in olive oil.
Not only is it delicious, but this dish is also versatile. Looking to mix things up? Substituting spinach for the calamari or adding tomato sauce can create an entirely new experience.
Finally, with its unique blend of flavors and textures, this dish pairs well with a variety of wines, including red wine or even more Chardonnay.
Overall, I can guarantee this braised calamari pasta recipe will become a crowd-pleaser at your next dinner party or a weeknight favorite at home. So give it a try – your taste buds will thank you!
Ingredient List
Here are the ingredients you’ll need to make this delicious and flavorful Chilled Chardonnay-Braised Calamari Pasta Recipe:
- 1 pound of squid, cleaned and cut into rings
- 2 tablespoons of extra-virgin olive oil
- 2 garlic cloves, crushed
- 1/4 teaspoon of crushed red pepper flakes
- 1 cup of chilled Chardonnay wine
- Salt and freshly ground black pepper, to taste
- 12 ounces of cooled skinny pasta (such as spaghetti or linguine)
- 1/4 cup of chopped fresh parsley leaves
- 1 tablespoon of chopped fresh oregano leaves
- Squid ink (optional, for coloring the pasta)
- Olive oil, for drizzling
Note: If you can’t find squid ink or if you don’t like it, you can skip it. If you want to make your own pasta instead of using skinny pasta, you can add a packet of squid ink to the dough to create colored pasta that will pair perfectly with the braised calamari.
The Recipe How-To
Step 1: Prepare the Chardonnay-Braised Calamari
- Heat a large deep skillet over medium-high heat
- Add
1/4cup extra virgin olive oil plus a drizzling of virgin olive oil - Add
6garlic cloves, crushed - Add
1/2teaspoons crushed red pepper flakes - Cook, stirring occasionally until garlic is golden brown on all sides.
- Remove garlic from the pan and discard it.
- Increase the heat to high and add the calamari to the skillet.
- Sauté until lightly browned on both sides.
- Pour in a chilled Chardonnay white wine and continue cooking until the wine has reduced by half.
- Set aside.
Step 2: Prepare Calamari Pasta Sauce Recipe
- Clean the skillet with a paper towel, leaving any residue from sautéing calamari behind.
- Add
1/4cup extra virgin olive oil and heat again over medium-high heat. - Add
6garlic cloves, crushed - Add
1/2teaspoons crushed red pepper flakes - Cook, stirring occasionally until garlic is golden brown on all sides.
- Return the calamari to the skillet with its juices.
- Add
2cups of squid ink pasta sauce to the skillet - Bring it to a simmer and let it cook for 10 minutes.
Step 3: Prepare Calamari Pasta Dish
- Bring a pot of salted water to boil
- Add linguine pasta or other pasta of your choice
- The Chilled Chardonnay Braised Calamari works great with spaghetti, angel hair, or fettuccine alfredo as well.
- For a gluten-free option use zucchini noodles or quinoa pasta.
- For vegan users replace calamari with mushrooms, diced tofu, or even jackfruit.
- Cook the pasta until al dente following package instructions.
- Reserve
1/2cup of the cooking water and dump the pasta into a colander to drain it. - Transfer the pasta back to the pot and pour over
2cups of the Calamari Pasta Sauce Recipe. - Toss gently coating all the noodles with sauce
- If needed, use some of the reserved cooking water to thin out the sauce.
- Serve your
chardonnay braised calamari pastahot, garnished with freshly chopped parsley and oregano or even spinach for extra nutrients.
Enjoy your glorious seafood linguine with a heavenly white wine sauce!
Substitutions and Variations
If you’re not a fan of calamari, or you simply can’t find it in your local market, don’t worry. There are plenty of other options you can use for this recipe.
Instead of squid, try using shrimp or scallops. Both of these options pair well with the chardonnay braised sauce and add a different depth of flavor to the dish. If you prefer a vegetarian version, try substituting mushrooms for the seafood.
If you want to switch up the pasta, consider using squid ink pasta instead of regular pasta. The dark color may look intimidating, but it adds great flavor to any seafood dish. Alternatively, spinach pasta also works well for a pop of color on your plate.
For those who like a bit more heat, increase the amount of crushed red pepper flakes in the recipe for an extra kick. You can also swap out the chardonnay for a red wine such as pinot noir or merlot, which will add a different dimension to the dish.
To make this dish suitable for a lighter lunch option, skip the pasta entirely and serve the chilled chardonnay braised calamari on top of some fresh greens and tomatoes to make a delicious calamari salad.
Ultimately, feel free to get creative with this recipe and customize it according to your tastes!
Serving and Pairing
Now that you have a delicious chilled Chardonnay-braised calamari pasta on your hands, it’s time to pair it with the perfect dish. This food and wine magazine recommended dish is a seafood dish, so naturally, white wine would be an ideal match for this recipe.
The Chardonnay used in the pasta pairs extremely well with seafood dishes. The acidity in the wine enhances the flavor of the calamari, while its fruity notes provide a refreshing contrast to the savory taste of the braised squid.
If you’re not into white wine, don’t worry! You can swap out the Chardonnay for any white wine with similar flavor profiles. Sauvignon Blanc and Pinot Grigio are both excellent options that will complement this dish beautifully.
Aside from wine, your braised calamari pasta pairs incredibly well with fresh parsley and its herbaceous and slightly bitter notes. You can scatter some chopped fresh parsley over the pasta before serving for an extra burst of freshness!
Now you know what type of wine to serve with your delicious Chilled Chardonnay-braised calamari pasta! So why not get cooking and enjoy a fantastic meal tonight?
Make-Ahead, Storing and Reheating
This Chilled Chardonnay-Braised Calamari Pasta recipe is perfect for those who love to plan ahead or need meals that can be prepared in advance. Here are some tips for making this dish in advance and storing it properly.
Make-ahead: This hearty pasta recipe can be made ahead either partially or completely. You can cook the braised calamari and sauce in advance and refrigerate it for up to two days before you’re ready to serve it. You can also cook the pasta a day before, rinse it in cold water, tossed with olive oil, and stored in an airtight container in the refrigerator. When you’re ready to serve, just mix everything together.
Storing: Store any leftover braised squid and sauce in an airtight container in the refrigerator for up to three days. Similarly, cooked pasta can be kept in an airtight container for up to four days. Squid ink pasta should be stored separately from all other pasta types as its flavor should not mix with others.
Reheating: To reheat this dish, simply warm up the calamari and sauce in a large deep skillet over medium heat until heated through. Pouring in additional chardonnay or white wine will give more moisture if needed. If you’re reheating the pasta, simply toss it with some extra virgin olive oil in a separate pan over low heat until warmed through.
Keep these tips at hand while preparing this Chilled Chardonnay-Braised Calamari Pasta recipe, both individually and as a complete meal preparation. With these tips, you will have delicious leftovers or quick meals on busy nights without compromising on taste or freshness.
Tips for Perfect Results
To ensure that your chilled chardonnay-braised calamari pasta recipe turns out perfectly, here are some tips and tricks to follow:
1. Don’t overcook the calamari: Calamari can become tough and rubbery if overcooked. Be sure to cook it only until it’s opaque and tender.
2. Use quality ingredients: This recipe relies on simple and fresh ingredients, so using high-quality ones will result in a better-tasting dish overall.
3. Use the right pasta: For this recipe, I recommend using cooling skinny pasta or squid ink pasta. These types of pasta will allow the flavors of the dish to shine through more than heavier pasta like fettuccine alfredo or linguine.
4. Pair with a white wine sauce: While red wine can sometimes overpower seafood dishes, white wine pairs perfectly with calamari pasta recipes. A chardonnay braised squid or white wine sauce highlights the natural sweetness of the calamari.
5. Add some greens: Adding spinach or other greens to your chilled chardonnay-braised calamari pasta can add a pop of color to the dish while also giving it some additional nutrients.
Follow these tips for perfect results and you’ll be enjoying a delicious meal in no time!
Bottom Line
Now that you have the recipe for this mouth-watering Chilled Chardonnay-Braised Calamari Pasta, it’s time to put on your apron and get cooking. Trust me, once you taste this dish, it will become a regular in your recipe collection.
The combination of delicate braised calamari, the bold flavors of fresh parsley and oregano, with just a hint of crushed red pepper flakes, all come together to create an exceptional pasta dish that is sure to impress any seafood lover.
But what really takes this dish to the next level is the use of chilled chardonnay, adding a unique and refreshing twist to traditional pasta dishes. This recipe is perfect for special occasions and dinner parties or even just a weeknight meal with the family.
Plus, this recipe is incredibly versatile. You can easily swap out ingredients like the squid for shrimp or chicken to make it your own. And don’t forget to try it with some fresh spinach or even stuffed calamari.
So what are you waiting for? Grab a bottle of chilled chardonnay and start cooking up this fantastic recipe that pairs perfectly with a vibrant and flavorful white wine sauce. Trust me; your taste buds will thank you.
Chilled Chardonnay-Braised Calamari Pasta Recipe
Ingredients
- 1/2 lb spaghettini
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 4 large garlic cloves, sliced thin
- 1/2 teaspoon crushed red pepper flakes
- 1 lb squid, patted dry
- kosher salt & freshly ground black pepper
- 2 cups Chardonnay wine
- 1/2 teaspoon fresh oregano, chopped
- 1/3 cup fresh parsley, chopped
Instructions
- Cook pasta al dente, in salted water according to package directions; drain well and drizzle with olive oil and toss to coat.
- Spread pasta onto a baking sheet, cover, and refrigerate.
- In a large, deep skillet heat 1/4 cup olive oil over medium heat; add garlic and crushed red pepper, cool until garlic begins to turn golden, about 1 minute.
- Add the squid, season with salt and pepper; increase heat to medium high and cook for 30 seconds, turning once.
- Add wine, bring to a simmer, remove squid with a slotted spoon, place in a bowl and chill.
- Continue boiling the wine until reduced to 1/2 cup, about 8 minutes.
- Add the oregano and half the parsley, remove from heat.
- Transfer to a blender and puree; while the machine is running, slowly add the remaining 1/4 cup olive oil, and 2 tablespoons cold water to form and emulsion.
- Refrigerate at least 20 minutes.
- Meanwhile, cut the squid bodies into 1/4 inch thick rings and add to a large serving bowl; add chilled spaghettini, chilled sauce, and toss well.
- Season with salt and pepper.
- Garnish with remaining parsley.