My husband was pretty much seafood-phobic until after we were married and it was settled that between the two of us, I, the lover of all seafood, would be the one doing the cooking. He’s gotten more adventurous over the years but seafood will never be his first choice of protein. So whenever he is not home for dinner, I see it as a chance to cook calamari, something both my kids love, thank goodness for me ;) Is it strange that my 4 year old daughter freaks out over chicken but devours calamari as if it’s marshmallow? Totally. But I don’t plan on questioning her about it.
This pasta meal is very quick to put together as none of the ingredients take long to cook. In fact, it is one of those sauces that can be efficiently made in the time the pasta cooks, exactly like what you see on cooking shows. I made many changes to the recipe; substituted flat-leaf parsley for basil, omitted pine nuts, raisins and capers, and squeezed in the juice of half a lemon without adding in the zest (I didn’t have organic lemons to hand). But I like what I made, as did my children, so much so that we finished the entire pan ourselves!