Spaghetti with Squid sauce and almonds

Spaghetti with Squid sauce and almonds. A fresh dish, fast and easy to prepare. 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. I usually prepare this first plate with the tails of the squid, when you purchase them to prepare stuffed, so 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 or the pasta with mussels and pecorino or the pasta with mussels Sicilian. In short, try this dish, because I'm sure it will become a wild card in your kitchen. Have a good day!

PASTA SAUCE WITH 'THE SQUID AND ALMOND

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 600 grams of already cleaned squid
  • 380 grams of spaghetti or other long pasta
  • 300 grams of tomatoes Piccadilly
  • fresh parsley, just enough
  • grated organic lemon, just enough
  • a small piece of chili pepper
  • extra virgin olive oil, just enough
  • Salt, just enough
  • a clove of garlic
  • 40 grams of almond flakes

PROCEEDINGS

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). Finely chop also 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 eliminating the seeds and vegetation water.

Put in a pan the extra virgin olive oil, the chili and garlic and let them warm up, 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. When cooked, add the rest of the parsley and lemon zest.

Meanwhile, toasted almond flakes in a pan and put the halves with sauce. Boil the pasta in salted water and drain it al dente setting aside a glass of boiling water. Combine the pasta with meat sauce squid and stir slowly adding a little’ cooking water. Serve spaghetti with squid ragout and almond filling the pot with a little’ parsley, toasted almonds and a little lemon zest.

THE PAIRING: For this dish, We chose a Rosé from Campania. In particular, a rosy Irpinia Doc company Borgodangelo. I'm used’ a wine made from 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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16 comments

Joan Lombardi July 6, 2013 at 20:53

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

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

Thanks! ADA

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Monica July 4, 2013 at 18:49

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

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

Hi Monica! Thanks! Try it and please let me know! I look forward and, I hope, Enjoy your meal! ADA

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Valentina July 3, 2013 at 16:28

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

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

But thank you Vale, after it takes one of your cakes! Kisses, ADA

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

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

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

Thanks!

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Erica Of Paul July 3, 2013 at 08:14

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

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Sicilians creative in the kitchen July 3, 2013 at 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!

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Maurizia July 3, 2013 at 07:41

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

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

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

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Ash- foodfashionparty July 3, 2013 at 06:23

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

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Sicilians creative in the kitchen July 3, 2013 at 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.

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

Despite the hour make you mouth water….. though midnight spaghetti….. Vist!

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

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

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