Tonight’s dinner hails from Calabria, a province in southern Italy known for its seafood specialties. Serve this with a salad and a glass of red wine and you’re set. Don’t be intimidated by the recipe. It takes less than ten minutes to make, roughly the amount of time for the spaghetti to cook.
Spaghetti con limone e calamari
[Spaghetti with lemon and calamari]
1/3 cup pine nuts
extra virgin olive oil
1 garlic clove, minced
calamari — for this recipe, I used 1/3 lb., cleaned and sliced thinly
kosher salt, to taste
freshly ground black pepper, to taste
1/4 to 1/3 c. lemon juice
handful of Italian parsley, chopped
3 T. lemon zest
pasta secca [I use spaghetti in this dish, though spaghettini and cappelini are suitable as well]
Toast pine nuts over medium heat or until golden brown, about 3 minutes.
Saute garlic in EVOO until it takes on a bit of color, add calamari; season with salt and pepper. Cook calamari, about 2-3 minutes, stirring occasionally.
Add lemon juice, adjust seasoning. Remove from heat and stir in half of the parsley and lemon zest.
Add calamari mixture to cooked pasta. Toss. Garnish with remaining parsley and lemon zest. Sprinkle pine nuts just before serving.