Calamari Piccata

calamari piccata recipe


A classic Italian piccata with a seafood twist. Tender, wild calamari and angel hair pasta in a delectable lemon, butter, and caper sauce. A silky, butter-rich dish to enjoy any day of the week.


Calamari Rings & Tentacles

Calamari Rings & Tentacles

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  • ½ lb dry angel hair pasta, cooked according to the package directions
  • ½ lb Aqua Star Calamari Rings & Tentacles, thawed according to package directions
  • 3 Tbsp butter, unsalted
  • 1 Tbsp shallots, minced
  • ½ Tbsp garlic, minced
  • 1 tsp red pepper flakes
  • ¼ cup white wine
  • 1 cup seafood stock
  • 1 Tbsp lemon juice
  • 2 Tbsp capers, rinsed
  • ¼ cup parmesan cheese
  • Salt & pepper, to taste

To make


Prepare angel hair pasta according to package directions. Reserve 1 cup of pasta water.

Gently pat dry the calamari and season lightly with salt and pepper.

In a large skillet, melt butter over medium-high heat. Sear the calamari in the butter for 3—4 minutes and transfer to a plate. In the same skillet, add shallots, garlic, and red pepper flakes and sauté for 1 minute. Add the white wine and reduce for 1—2 minutes. Add the stock, lemon juice, and capers. Bring to a boil and simmer for 5—7 minutes. Add reserved pasta water to lightly thicken sauce as needed.

Add pasta, calamari, and parmesan cheese to the skillet and toss to coat evenly with piccata sauce. Serve hot and enjoy!

Serving Suggestions

Enjoy with a side of sautéed spinach and garlic bread.

Vegetable stock can be substituted for seafood stock.