Name: PASTA CON RAGU' DI CALAMARI E MANDORLE
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: italian
Ingredients: 600 grammi di calamari già puliti; 380 grammi di spaghetti o altra pasta lunga; 300 grammi di pomodori Piccadilly; prezzemolo fresco; scorza di limone biologico grattugiata; un pezzetto di peperoncino; olio extravergine di oliva; sale; uno spicchio di aglio; 40 grammi di mandorle in scaglie

Spaghetti with Squid sauce and almonds. A dish inspired by Sicilian cuisine and perfect for summer because it is fresh, very quick and easy to prepare. And the fresh tomato, especially if a Pachino or Datterino, It is definitely a difference in this recipe. The calamari sauce and toasted almonds is a tasty and elegant first course of fish, absolutely not difficult to prepare: the grated lemon zest adds a touch of freshness. So take a look at all of mine SICILIAN RECIPES, where you will find lots RECIPES WITH SQUIDS. As the PASTA WITH SQUID SAUCE, TOMATO AND BLACK OLIVES, Tasty and pleasantly spicy.

I usually prepare spaghetti with squid and almond ragout using only the squid tails, when you purchase them to prepare STUFFED SQUID. Thus with a single prepare spending both the first and the second plate, although you can use the whole squid, because it's all chopped finely. If you are keen on main courses of fish, pasta with ragu of squid and almonds is a good and fast alternative to classic dishes such as PASTA WITH CLAMS o to PASTA WITH MUSSELS AND CHEESE or him SPAGHETTI WITH CLAMS SICILY. In short, try this dish, because I'm sure it will become a wild card in your kitchen. Have a good day!

Spaghetti con ragù di calamari e mandorle

PASTA WITH SQUID AND ALMOND RAGU

Portions: 4 Preparation: 20 minutes Cooking: 20 minutes 20 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

600 grams of already cleaned squid

380 grams of spaghetti or other long pasta

300 grams of tomatoes Piccadilly

fresh parsley

grated organic lemon

a small piece of chili pepper

extra virgin olive oil

sale

a clove of garlic

40 grams of flaked almonds

Procedure

To prepare spaghetti with squid sauce and almonds, you have to chop the knife squid after you wash them carefully (assuming they are already clean). Also finely chop the garlic and parsley. Wash the tomatoes, make an incision to cross on top and toss them for 10 seconds in a saucepan with boiling water to facilitate skinning: remove the peel and cut the tomatoes into fillets, also removing the seeds and vegetation water.

Place the extra virgin olive oil in a pan, the chili pepper and garlic and heat them, join squid and fry if necessary adding a little hot water. Also Add the tomatoes and the chopped parsley. Cook over medium heat for 10 minutes, until the gravy is not restricted. Once cooked, add the rest of the parsley and lemon zest.

In the meantime, toasted almond flakes in a pan and put the halves with sauce. Boil the pasta in abundant salted water and drain it al dente, setting aside a glass of the cooking water. Combine the pasta with the squid ragù and stir in, slowly adding a little cooking water. Serve the spaghetti with calamari and almond ragout, completing the dish with a little parsley, toasted almonds and a little lemon zest.

Note

Combination: For this dish, We chose a Rosé from Campania. In particular, an Irpinia rosé DOC from the company Borgodangelo. It is a wine produced with the Aglianico grape (100%): softness and scents of red berries are its main features that are well suited to this recipe.

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Ada Parisi

Sicilian, professional journalist in the agri-food sector and passionate cook. In 2013 I founded Sicilians creative in the kitchen with my partner Gianluca Atzeni (economic journalist and videomaker) to save and tell the gastronomic memory of my land, but not only that. Here you will find traditional recipes, Italian and world recipes, stories of ingredients, cultural insights and authentic itineraries. Photos and texts are the result of our work and protected by copyright. You want to get to know me better? Follow me on Instagram e Facebook.

18 comments

Giuseppe Cangelosi 29 December 2022 - 07:24

Hello Ada I'm curious, is it an original recipe or is part of a tradition? I ask why I saw it on the menu of a trattoria in Sciacca. The recipe is spectacular both in content and explanation as always thanks very much.

Ada Parisi 29 December 2022 - 12:04

Hello Joseph, the recipe is mine, in the sense that I invented it. Which is not to say that it is so original as to exclude that someone invented it in turn. However, many of my recipes are on the menus of Italian restaurants, also abroad. Someone tells me and thanks me, other times others tell me. Best wishes and thanks

Joan Lombardi July 6, 2013 - 20:53

Lovely recipe and your explanation is perfect: everything that needs to be said, nothing more and nothing less. Well done!!!!

Sicilians creative in the kitchen July 6, 2013 - 23:36

Thank you! Ada

Monica July 4, 2013 - 18:49

But that first delicious dish!!!
Tomorrow is Friday, We eat fish and I feel your squid sauce, It's so inviting… :-)

Sicilians creative in the kitchen July 4, 2013 - 23:21

Hi Monica! Thank you! Try it and please let me know! I look forward and, I hope, Enjoy your meal! Ada

Valentina July 3, 2013 - 16:28

Your magic touch is there, almonds and lemon zest are the icing on the cake :) Compliments, dish so inviting! A big kiss :**

Sicilians creative in the kitchen July 3, 2013 - 16:53

But thank you Vale, after it takes one of your cakes! you kiss, Ada

kitty's kitchen July 3, 2013 - 10:23

A first course from King and the compliments of the guests I am sure you will come to fiotte!

Sicilians creative in the kitchen July 3, 2013 - 12:23

Thank you!

Erica Of Paul July 3, 2013 - 08:14

Dinner plate…… I tried a few days ago a black version of fish (squid and Octopus) e, , imagining the flavor, I find your laudable version!

Sicilians creative in the kitchen July 3, 2013 - 12:26

The Octopus ragout!!! I haven't ever done, It's on my list and now that you reminded me that rose to the top!

Maurizia July 3, 2013 - 07:41

….. you are always good, but your fish recipes are unbeatable!
Bye
Maurizia

Sicilians creative in the kitchen July 3, 2013 - 12:33

Thanks Maurizia! Maybe it's because I particularly like fish, How do you see the meat has a lot of space between my recipes…. kisses

Ash- foodfashionparty July 3, 2013 - 06:23

I see squid ink being used very often, do you have any other alternative?

Sicilians creative in the kitchen July 3, 2013 - 12:37

Hi Ash! You can use octopus or any kind of fish you like. Be careful in cooking time because soft fish cooks very little, but you can follow the recipe in all the other steps.

The moon on the spoon July 2, 2013 - 23:38

Despite the hour make you mouth water….. though midnight spaghetti….. Very, very good!

Sicilians creative in the kitchen July 3, 2013 - 12:34

Next time you see me is watering that we take a snack! Ada Kisses

Spaghetti with Squid sauce and almonds

A delicate and easy-to-prepare first course of fish