Linguini with Fresh Shelled Peas and Calamari

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Linguini with Fresh Shelled Peas and Calamari


  •     1/2 pound linguini

  •     1 pound peas for shelling

  •     1 clove of garlic

  •     6 small calamari, cleaned

  •     1 cup dry white wine

  •     3 tbsp extra-virgin olive oil

  •     A few mint leaves, torn into small pieces

  •     Salt and pepper to taste


  1. Fill a large pot with water for the pasta. Bring to a boil over high heat.

  2. Shell the peas and clean the calamari, cutting them into little rings.

  3. Heat oil in a wide saucepan over medium-high heat and add the garlic and the calamari and cook for a few minutes. Add the peas, salt and pepper to taste and cook for another couple of minutes.

  4. Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the linguini and cook until al dente.

  5. When the linguini are perfectly al dente, reserve a cup of the pasta water in case the linguini dries out when tossing it. Without shaking all of the water out of the colander pour the linguini into the pan and toss it over the flame with the sauce. This allows for the pasta to cook a little longer in the sauce and to absorb the flavor. Off the heat, sprinkle with fresh mint leaves.

  6. Serve immediately.