LINGUINE ALLA CALAMARI LIMONE
Linguine Alla Calamari Limone
- 1/2 cup Toasted Pine Nuts
- 1/4 cup Extra Virgin Olive Oil
- 2 Cloves of Garlic, Minced
- 1 pound Calamari Rings
- Kosher Salt
- Freshly Ground Black Pepper
- 1/3 cup fresh Lemon Juice
- 1 bunch Parsley (Roughly Chopped)
- 2 tsp Lemon Zest
- 1 lb Linguine
Cook pasta according to package directions.
Toast Pine nuts in a skillet (This works better than in the oven) over medium-low heat for about 5 minutes until fragrant.
In a large skillet, heat olive oil until it just begins to smoke, add garlic and saute for 2 minutes.
Salt and pepper the calamari and toss into skillet with garlic, cook for 2 minutes - Be careful not to overcook or calamari will be tough.
Add the lemon juice, then remove the skillet from the heat and add half of the chopped parsley and the lemon zest.
Drain Linguine; place in a shallow bowl
Pour Calamari sauce over linguine and toss.
Serve immediately; garnished with remaining parsley and pine nuts.