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Spaghetti alla chitarra with calamari and almond ragout


  • 500g calamari
  • 1 small onion peeled and finely chopped
  • 2 cloves of garlic
  • 1 fresh chilli
  • 1 can tomato polpa (Mutti)
  • Zest of a lemon and orange
  • Fresh herbs (mint, basil, parsley)
  • Splash of white wine
  • ½ tsp grated fresh ginger
  • Few olives and capers
  • Flaked almonds
  • Extra virgin olive oil (Borges)
  • 400g spaghetti alla chitarra


Clean the calamari tubes, wash and pat dry. Cut into slices and leave the tentacles whole. Heat a large pan with olive oil, crush the garlic and add to the pan. Next add the calamari and quick fry for a few minute. Add the onion and allow to cook gently until onion is soft, adding a few drops of wine if getting too dry. Stir in the ginger chilli, herbs, olives, capers, zests and tomato pulp. Simmer the sauce for approx. 10 minutes. Add the cooked spaghetti to the sauce and toss to bind with the sauce adding a little from the cooking water of the pasta. Serve sprinkled with the flaked almonds, chopped parsley and extra citrus zest.

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