Sous Vide Calamari with Spicy Lemon-Parsley Spaghetti

Fried calamari is delicious, but deep frying is a pain.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 138F / 58.9C

Ingredients

• 1 pound squid tubes and tentacles, cleaned and drained
• Kosher salt and freshly ground black pepper
• 8 ounces spaghetti
• 2 tablespoons extra virgin olive oil, plus extra for pasta
• 2 cloves garlic, minced
• 1 teaspoon dried red pepper flakes
• 1 cup panko breadcrumbs
• 1 cup loosely packed parsley leaves
• Zest and juice of 1 lemon

Directions

1. Set the Anova Sous Vide Precision Cooker to 138ºF (58ºC).
2. Season the squid with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.
3. Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water, and toss spaghetti with a drizzle of olive oil.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Drain the contents of the bag through fine-mesh strainer, discarding cooking liquid. Pat squid dry.
2. Heat olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the garlic and red pepper flakes and sauté until aromatic, about 30 seconds. Add the squid and sauté for 2 minutes.
3. Add the cooked spaghetti and the reserved cooking water to the skillet. Simmer for 1 minute, and then add the breadcrumbs, parsley, lemon zest, and lemon juice. Mix well. Season with salt and pepper, and serve.