Linguine with Calamari Tentacles (Linguine ai Tentacoli di Calamari)

Calamari are mostly known as deep fried rings. They are especially delicious when you make them from fresh calamari. Calamari do not only consist of a body (that is cut into rings) but they also have tentacles. You could deep fry those as well, but you could also use them to make a great pasta dish. It takes about 20 minutes to turn leftover calamari tentacles into linguine ai tentacoli di calamari. It is quick, simple, and delicious. Just like Italian food is supposed to be. Here’s what I did…


For 2 servings

250 grams (.55 lb) calamari tentacles

150 grams (.33 lb) linguine (or spaghetti)

2 anchovy fillets, minced, or a similar amount of anchovy paste

1 clove garlic, minced

chilli flakes, to taste


2 Tbsp extra virgin olive oil

80 ml (1/3 cup) dry white wine

1 Tbsp minced fresh flat leaf parsley


Bring a large pot of water to a boil. In the meantime, prepare the calamari tentacles. Each calamari has 8 tentacles. This is everything below the eye (the eye and everything above is discarded). Cut this into separate tentacles, and each tentacle into 3-5 cm (1-2 inch) pieces. Peel off the skin where you can.

When the water boils, add a tablespoon of salt and the calamari tentacles.

Cook for 30 seconds, not longer, and then remove the calamari with a strainer.

Drop them in cold water to stop the cooking.

Now put the linguine in the boiling water and set the timer for the time indicated on the package for al dente.

Meanwhile, heat the olive oil in a frying pan. Add the garlic, anchovies, and chilli flakes.

Sauté for a minute over medium heat.

Add the white wine before the garlic starts to color.

Cook over medium heat until reduced by about half.

Drain the calamari tentacles. About 1 minute before the pasta is done, add the calamari and most of the parsley to the sauce. Season lightly with salt.

Cook over high heat for a minute.

Drain the pasta and add it.

Toss to mix. Taste and adjust the seasoning with salt and/or chilli flakes.

Serve immediately on preheated plates.


Two years ago I prepared veal rib eye with mushrooms and deep-fried fennel.


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