Modu Recipes

Seungwoo Dad's Fried Squid Pasta

A dish combining crispy Italian-style calamari, coated in flour and milk and fried, with garlic oil pasta.

🙋 Recommended for

  • ⭐ Those who want to enjoy a unique squid oil pasta in a fine-dining restaurant style at home.
  • ⭐ Those who want to master the sauce emulsification process, the core of oil pasta, to achieve a clean pasta flavor.

Ingredients needed 🛒1 servings

  • 1 squid body
  • 1 serving pasta
  • flour, as needed
  • milk, a little
  • 1 tbsp red pepper powder
  • 1 tsp seasoned salt
  • 5-6 cloves garlic
  • olive oil, generously
  • chicken stock (seasoning), a little
  • black pepper, a little

Recipe 🍳

  1. Pour flour onto a large tray and mix evenly with 1 tbsp red pepper powder and 1 tsp seasoned salt to make the frying powder.
  2. Prepare the squid body cut into ring shapes. Lightly and thinly coat the rings by dipping in the following order: frying powder -> milk -> frying powder.
  3. In a frying pan, add just enough oil to barely cover the bottom. Fry the squid at a low temperature of 140-160°C until crispy, then remove.
  4. In another pan, heat plenty of olive oil and add thinly sliced garlic. Sauté until the garlic turns a light golden brown and releases its aroma.
  5. Once the garlic is fragrant, add warm water (or pasta cooking water) to create a shallow layer. Add a small amount of chicken stock, then vigorously shake and stir the pan to emulsify the oil and water until a creamy white sauce forms.
  6. When the oil sauce is emulsified and opaque, add the cooked pasta at the right timing. Toss and stir well so the sauce coats the noodles evenly.
  7. Plate the pasta elegantly. Top generously with the pre-fried squid rings, and finish by grinding black pepper over the top to taste.
  1. Coat the squid with seasoned flour and milk, then fry in oil at 150°C until crispy.
  2. Sauté garlic in olive oil, add water and chicken stock, emulsify until white, then add the pasta and stir-fry.
  3. Place the crispy fried squid on top of the finished oil pasta, sprinkle with black pepper, and serve.

Cooking tips 💡

  • When frying with a flour coating, the oil darkens quickly compared to starch or batter frying. Using minimal oil and discarding it after one use is more economical.
  • After sautéing garlic in oil, add water and stir vigorously to emulsify (mantecare) the sauce into a creamy, opaque consistency. This helps the oil sauce cling moistly and not greasily to the pasta, enhancing the flavor.

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squidpasta noodlesflourmilkred pepper powderseasoned saltgarlicolive oilchicken stockblack pepper