Lemon-Pepper Linguine with Sautéed Calamari
The weather has finally warmed enough so that I’m no longer craving hearty stews and soups anymore. I’ve turned to fresher flavors and lighter dishes, and this lemon-pepper linguine with sautéed calamari is the perfect dish to ring in springtime.
The calamari is prepared very simply, so if you can’t find lemon-pepper pasta, I suggest you substitute it with an equally flavorful pasta to give the meal a kick of herbs or spices. Anything citrusy is ideal, although spinach or garlic-flavored pasta would be a good match too.
Ingredients:
1 package lemon-pepper linguine
2 tablespoons olive oil
1 clove garlic, minced
1 pound calamari, sliced
salt and pepper
1 teaspoon lemon juice
2 teaspoons lemon zest, divided
1. Heat oil in a skillet and saute garlic over medium heat, 2 minutes. Season calamari with 1/4 teaspoon salt, increase heat to high and add to skillet. Continue cooking 2 minutes, stirring occasionally.
2. Add lemon juice and salt and pepper to taste. Remove from heat and stir in lemon zest.
3. Meanwhile, cook linguine in a pot of salted boiling water until al dente; drain and return to pot. Add calamari mixture to linguine and toss. Transfer to serving platter and serve.
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