Ingredients
serving size: 2 adults + 2 kids
Ingredients:
1 shallot, chopped
4 garlic cloves, chopped
4 cans of calamari
3 tbsp of EVO
1 tbsp of crushed red pepper (optional)
1 cup of chopped parsley
1 lemon, juiced
2 cups of clam juice or chicken stock (can mix)
16 oz of spaghetti
salt + pepper
Directions
1. Heat a large skillet over medium heat. Add 3 tbsp of olive oil, minced garlic and chopped shallots and saute for 3 minutes or until fragrant.
2. Heat a large pot with water and add 1.5 tbsp of fine salt to your water.Cook your spaghetti al dente. Reserve a cup of pasta water.
3. In the skillet, add crushed red pepper (optional) calamari with the olive oil from the can. Add 1 2 cups of chicken stock or clam juice.
4. When the spaghetti is done cooking, add it to the skillet. Add 1 cup of pasta water and squeeze 1 lemon.
5. Add the chopped parsley and turn the heat off. Salt and pepper to taste.
6. Garnish with extra crushed red pepper and parsley and serve!
