Linguine with Sauteed Squid, Olives and Capers
Prep time
Cook time
Total time
Serves: 4
  • 1 lemon
  • 4 cloves garlic, minced
  • ½ onion, sliced
  • 1 tsp crushed red pepper
  • 1 tsp salt
  • ½ lb linguine
  • 15 castelveltrano olives, pitted and chopped
  • 2 Tbs capers
  • ½ c chopped flat leaf parsley
  • ¼ c white wine
  • ½ lb cleaned sliced calamari
  • 4 ladles of pasta cooking water
  1. Marinate calamari rings in zest of one lemon and a pinch of salt and pepper and set aside.
  2. In a large saute pan, saute onions and garlic. Season with salt and crushed red pepper and cook for 5 minutes on medium. Add in the olives and capers and half of the chopped parsley.
  3. Get your water boiling with a big handful of kosher salt added to it.
  4. Deglaze pan with white wine and cook on high for 2 minutes, stirring to get all the bits off of the bottom of the pan.
  5. Toss in the calamari and cook for 3 minutes.
  6. Add in the pasta plus additional pasta cooking liquid as you see fit (I used 4 ladles) and saute for 2 minutes until all flavors are married.
  7. Finish with juice of ½ lemon and additional parsley and enjoy immediately.
Recipe by Keys to the Cucina at