A Quick Calamari Saute

Cooking Instructions

Wash the calamari and blot dry. Cut the bodies crosswise into 1/2-inch rings. Leave the heads whole, but cut any long tentacles into 1-inch pieces. Season the calamari with salt and pepper and lightly dust with flour.

Heat the olive oil in a large nonstick frying pan. Add the garlic and pepper flakes and cook over high heat until fragrant, about 30 seconds. Add the calamari and saute for 1 minute. Add the wine, pine nuts, capers, lemon zest, and half the parsley and simmer until the calamari are cooked and the sauce is reduced, thickened, and richly flavored, 2 to 3 minutes. Do not overcook, or the calamari will become tough.

Correct the seasoning, adding salt or pepper to taste: the mixture should be highly seasoned. Serve at once. The Daily Catch used to serve this dish over linguine.

Wine Pairing(s)

Hazlitt 1852 Red Cat

Vendange Cabernet Sauvignon-Shiraz

Avalon Cabernet Sauvignon Napa Valley

Lieu-dit Rosnay Vouvray

Trinity Oaks Pinot Grigio

Lisini Brunello di Montalcino

Terra D'ouro Albarino

Gainey Chardonnay

Mionetto Il Prosecco

Scacciadiavoli Passito