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A nice blend of fresh pasta and calamari. A simple side salad makes a complete and satisfying meal.
Lemony Linguini & Calamari
1/4 lb. calamari (tubes and tennacles - tubes cut in 1" circles)
2 tablespoons cornstarch
2 egg whites
1/2 t. pepper
3/4 t. salt
1 garlic clove (grated)
2 1/2 c. panko breadcrumbs
Canola oil for frying
1/4 t.+ red pepper flakes
2 thinly slices garlic cloves
2 medium celery stalks - thinly slices
1/2 lemon cut lengthwise
2 T chopped Italian parsley
3/4 pkg. refrigerated linguini like Butoni
Heat 1 1/2T canola oil in a medium skillet on medium low heat.

Add red pepper flakes, sliced garlic and celery. Saute 2-3 minutes (don't overcook).

Cut lemon into half moon shapes and add.

Stir 30 seconds, turn off and set aside.

In a bowl beat egg whites til foamy.

Add cornstarch and beat til combined.

Add grated garlic, salt and pepper.

Set aside.

Add panko crumbs to another bowl.

Pat calamari dry.

Dip into egg mixture and then into panko.

Let rest in fridge for about 20 minutes.

Deep fry calamari at 350 degrees til golden. Remove to paper towel and season a bit.

Prepare linguini according to package instructions.

Rewarm lemon/celery mixture gently and toss linguini with mixture in skillet.

Check seasoning and adjust if needed.

Also add pasta water if needed.

Place linguini on plates and arrange calamari on top.

Zest a little lemon over top and a squirt of extra lemon juice if desired.

Finish with chopped parsley and lemon wedge/slice if desired.

Feeds 2 - double for 4.

Servings: 2

Nutritional information per serving

No nutrition information available

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