In Italy, pasta paired with mild-flavored fish is not usually topped with cheese, but breadcrumbs often take its place. Here, the crisp texture and toasty flavor of the crumbs complement the soft, sweet roasted tomatoes without overwhelming the calamari.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For tasty coarse breadcrumbs, whir an English muffin in a food processor
I made 1/2 the pasta with full everything else, and it was delicious. You could get away with less calamari, but I think the tomatoes and garlic would get lost with that much pasta. Added about 1/4 C pasta water to make it more saucy. The cooking method for the calamari and tomatoes is fantastic! Calamari cooked perfectly. Next time I would be sure my breadcrumbs were REALLY crisp, or just put them on top instead of mixing them in.
I substituted shrimp and scallops for the squid due to the dinner guests but it was well received and tasty.Seemed to need a sauce as it was dry at first tasting but everyone took second helpings
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?