Rocky's Christmas Eve Calamari with Nutty Angel Hair
December 2008
Be the first to rate this recipe
0 people tried this recipe.
"I insisted on sitting at my Uncle Rocky's right, with Aunt Mary to his left, to learn the secrets of his cooking. This calamari pasta is one of his greatest dishes." -Tracey Seaman, Test Kitchen Director
6 servings Prep: 25 mins Cook: 20 mins
Ingredients
- 3/4 cup extra-virgin olive oil
- 3/4 cup sliced almonds with skins
- 4 cloves garlic, thinly sliced
- 1 tablespoon anchovy paste
- 1 1/2 pounds small, cleaned squidcut into 1/3-inch rings, tentacles halved, patted dry
- Salt and pepper
- 2 1/4 cups seasoned bread crumbs
- 1/2 pound angel hair pasta
- 1/2 cup finely chopped flat-leaf parsley
- Lemon wedges, for serving
Directions
- Preheat the oven to 500 degrees . Line 2 large baking sheets with foil and grease each with 1 tablespoon olive oil. In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the almonds and cook, stirring, until toasted, about 3 minutes; transfer to a plate. Add 2 tablespoons olive oil and the garlic to the skillet and cook for 2 minutes. Stir in the anchovy paste and cook for 1 minute.
- In a medium bowl, toss the squid with 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper. Pour the breadcrumbs into a large bowl. Working with a handful at a time, coat the squid in the breadcrumbs, opening up the rings to cover well. Spread the squid in a single layer on the prepared baking sheets and sprinkle the remaining 2 tablespoons olive oil on top. Bake until golden and crunchy, 12 minutes; season with salt and pepper.
- Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente, about 2 minutes; drain, reserving 2 cups of the pasta water.
- Stir the reserved pasta water into the anchovy mixture and bring to a boil. Add the pasta and cook, turning with tongs, to heat through. Add the almonds and parsley, toss well and transfer to a large bowl. Surround the pasta with the squid and the lemon wedges for squeezing.
