I love light sauces over pasta and came up with this one with squid to go over taglierini. I usually have on hand either fish or clam base and would substitute a broth for water. This goes good with a loaf of Italian bread for dipping into the sauce.



Recipe Summary

10 mins
40 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a saucepan over medium heat. Stir in celery, shallot, and garlic, and cook and stir until lightly browned, 7 to 10 minutes. Blend in water, wine, lemon juice, sauce mix, and basil pesto. Bring to a boil. Reduce heat and let simmer, stirring occasionally, for 10 minutes.

  • Stir calamari, frozen peas, and capers into the sauce. Continue to simmer until squid is opaque, checking frequently to avoid overcooking, about 15 minutes.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook taglierini pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 6 to 9 minutes. Drain.

  • Season calamari mixture with salt and pepper. Serve over cooked pasta.

Nutrition Facts

698 calories; protein 28.5g; carbohydrates 101.6g; fat 16.5g; cholesterol 147mg; sodium 891.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made a variation of this, hence only the 4 stars, but I’m sure this would taste fantastic as written. I made calamari steaks breaded with a panko Parmesan crust and used ingredients from this sauce. I used mascarpone to thicken it instead of the dry packet, onion instead of shallots because that’s what I had on hand, eliminated the celery due to time constraints, and used fresh squeezed lemon juice along with the rest of the ingredients. I served it alongside pesto pasta and more frozen peas. The extra sauce was used over the calamari and extra peas. It was delicious and my whole family enjoyed this meal! Read More