Ingredients
- 3 cup semolina
- 3 cup all-purpose flour
- 2 pound calamari, cut into 1/4-inch rings
- 1 cup extra virgin olive oil, plus more for drizzle
- 6 cup canola oil
- 1/2 cup butter, diced
- 3 tablespoon lemon juice
- 3 tablespoon chopped flat leaf parsley, plus more for garnish
- 3 tablespoon chopped garlic
- 1 cup dry white wine
- 1 teaspoon crushed red pepper flakes
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 pound spaghetti
Preparation
Baking Directions:
1.In a deep fryer, heat canola oil to a temperature of 400°F.
Keep the oil at this temperature until you are ready to fry.
2.In a large bowl, mix together the flour, semolina, onion and garlic powder; season with salt and pepper.
3.Toss calamari in flour mixture until completely coated.
Fry for 2 to 3 minutes until golden brown.
4.Bring a large pot of lightly salted water to a boil and cook pasta for according to package directions, until barely al dente.
Drain, reserving 1 cup of the cooking water.
5.In a large sauté pan, heat the olive oil over medium to high heat.
Add the garlic and sauté until golden then add the lemon juice, red pepper flakes, butter, parsley and the reserved pasta water.
Cook while stirring for 1 minute then add the pasta.
Season with salt and pepper to taste, toss thoroughly then transfer to a large serving platter Top with calamari, drizzle with olive oil and garnish with parsley.
Serve immediately.
