"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Browned Garlic Butter Linguine with Calamari Rings Recipe

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This recipe for Browned Garlic Butter Linguine with Calamari Rings, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Lautermilch


1/2 C unsalted butter
6-8 large cloves garlic, peeled and thinly sliced
6-8 oz calamari (tentacles optional), or 3/4-1 lb. whole calamari, cleaned
12 oz dry linguine or fettuccine
salt and pepper
1/4 C chopped parsley and/or chives
1/4 - 1/2 C grated Romano cheese

Cut the butter into 4 pieces and melt it in a small saucepan over medium-low heat.
When the butter bubbles, skim the foam from the top and discard.
Add the garlic and simmer gently over medium-low to low heat until the milk solids on bottom of the pan are golden, about 20 minutes.
Scoop the garlic into a small dish, leaving most of the butter in the pan; set both aside.
The garlic and butter can be made to this point then refrigerated up to several days.

Cut the calamari tubes into 1-inch lengths.
For an optional finish, use a sharp knife or scissors to make cuts 1/8-inch apart along both open sides of the tubes, cutting almost to the center.

Bring 4 quarts of water to a boil in large pan.
Add the pasta with 1 teaspoon salt and boil uncovered until tender, about 10 minutes.

While the pasta is cooking, reheat the clarified butter in a medium skillet.
Add the calamari tentacles, if using, and cook over medium-high heat for 1 minute.
Add the calamari rings and continue cooking until both are just opaque and still tender, 1 to 2 minutes longer.
Stir in the garlic and take from the heat.

Drain the pasta well and put it in a large serving bowl.

Set 1 tablespoon of the parsley aside.
Add the remaining parsley, calamari, garlic and butter to the pasta and toss to coat well.
Season to taste with salt and pepper.

Divide the pasta and calamari among 4 plates.
Sprinkle with the cheese and the remaining parsley and serve right away.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
The rich, mellow flavor of tender golden-roasted garlic, usually baked in the oven, is easily and quickly achieved by slowly cooking it in butter. Any shellfish that you love to dip in butter is a perfect choice for this simple dish. Serve with Caesar salad or tender greens dressed with a fruit vinaigrette.




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