Entree: United States – Rhode Island – Rhode Island Calamari

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 45 min

Ingredients

- 1.5 lb (680 g) cleaned squid (tubes and tentacles), cut into 1/2-inch (1.3 cm) rings
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) fine cornmeal or semolina
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper or red pepper flakes (optional, for dredge)
- 2 large eggs, beaten
- 1/4 cup (60 ml) milk
- 1.5–2 qts (1.4–1.9 L) neutral frying oil (vegetable, canola, or sunflower)
- 12 oz (340 g) linguine
- 6 oz (170 g) baby spinach
- 6 tbsp (85 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 6 large garlic cloves, thinly sliced (about 18 g)
- 6–8 pickled hot cherry peppers, sliced (about 3 oz / 85 g)
- 1/4 cup (60 ml) dry white wine (optional)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1/3 cup (15 g) fresh flat-leaf parsley, chopped
- 1/2 tsp (1 g) red pepper flakes (adjust to taste)
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- Lemon wedges, for serving

Instructions

Short Description:
Crisp, lightly battered fried calamari tossed in a garlicky butter sauce with pickled hot cherry peppers and red pepper flakes, served over linguine with wilted spinach for a complete New England–Italian main course.

Regional Notes:
This Rhode Island version reflects the state's Italian-American influence: fried squid (calamari) is finished in garlic butter with pickled hot cherry peppers (rather than a simple marinara), giving a tangy, spicy profile common in local seafood preparations. Serving it over pasta with greens turns the classic fried plate into a satisfying entree.

1. Bring a large pot of salted water to a boil and cook the linguine according to package directions until just shy of al dente (about 1 minute less than package time). Reserve 1 cup (240 ml) pasta cooking water, then drain.
2. While the pasta cooks, set up the dredging station: whisk the flour, cornmeal, 1 tsp (5 g) kosher salt, 1/2 tsp (2 g) pepper, and optional cayenne in a shallow bowl. In a second bowl, beat the eggs with the milk.
3. Heat the frying oil in a deep skillet or heavy-bottomed pot to 350–375°F (175–190°C). Use a thermometer to maintain temperature. Line a baking sheet with a wire rack and paper towels for draining.
4. Working in batches, pat the squid rings and tentacles dry. Dip pieces into the egg mixture, then dredge in the flour mixture, shaking off excess. Fry in batches without crowding for 1–2 minutes until golden and crisp. Remove to the rack to drain; keep warm in a low oven (200°F / 95°C) if desired.
5. In a large wide skillet or sauté pan, melt 6 tbsp (85 g) butter with 2 tbsp (30 ml) olive oil over medium heat. Add the sliced garlic and cook, stirring, until fragrant and just beginning to color, about 1 minute.
6. Add the sliced pickled hot cherry peppers and red pepper flakes; cook 30 seconds. Pour in the white wine (if using) and simmer until slightly reduced, about 1–2 minutes. Stir in the lemon juice.
7. Add the wilted greens: push the garlic-pepper mixture to the side, add the baby spinach and toss until wilted, about 1–2 minutes. Season with a pinch of salt and pepper.
8. Add the drained linguine to the pan with the garlic-butter-pepper mixture and spinach. Toss to combine, adding up to 1/2 cup (120 ml) reserved pasta water to loosen the sauce as needed. Stir in 1/2 cup (50 g) grated Parmesan and 1/3 cup (15 g) chopped parsley; adjust seasoning.
9. Remove the pan from heat. Gently fold the fried calamari into the pasta and sauce just to coat (doing this off high heat keeps the calamari crisp while letting the sauce adhere).
10. Divide among 4 plates or bowls. Finish with extra parsley, a sprinkle of Parmesan, and lemon wedges at the table. Serve immediately.