Calamari Cervo

Dificulty: easy, Serving: 4, Preparation time: 20-30 minutes,
What we need: large pan, large pot, strainer

My dad used to cook this dish when I was growing up, hence the name. It's a light, flavorful, almost soupy pasta dish that works well as a main course.

This dish is very easy to make. The only time consuming part is cleaning the calamari. Buy it pre-cleaned from your local fish market if you'd like to cheat.


  • 1 lb Calamari, cleaned
  • 4 Tbsp Olive Oil
  • 1/2 White Onion, chopped
  • 1 Large Clove Garlic, minced
  • 1/4 cup Dry White Wine
  • Salt and Pepper to taste
  • Small pinch Crushed Red Pepper Flakes (optional)
  • Pasta Noodles of choice (I prefer fettuccine, but you can use any)
  • 2 Tbsp butter
  • Couple pinches Fresh Italian Parsley, for garnish (optional)


Heat a large pot of salted water for the pasta.

Meanwhile, if the calamari is whole, remove the head, separate the tentacles from the body, and clean out the inside of the body. Cut calamari into quarters.

Once the water is boiling, add the pasta and cook per the package instructions.

While the pasta cooks, heat the olive oil over medium-high heat. Simmer calamari 2-3 minutes, then add onion, mushrooms, garlic, salt, pepper, and optional red pepper flakes (if using). Continue cooking over medium heat 5-7 minutes.

Once calamari has curled significantly, turn heat to high for 1 minute, add white wine, reduce heat to low and simmer for 2 additional minutes. Cover until the pasta noodles are ready.

When the pasta noodles are ready, reserve 1/2 cup of the pasta water, then drain the noodles in a strainer. Add the strained noodles to the pan with the calamari, along with the butter. Stir until the butter is melted and the sauce is well mixed into the noodles. Add a few spashes of the pasta water along the way to help the sauce cling to the noodles.