News and Events: Calamari, Lemon, Corn and Ricotta Tagliatelle Recipe

Paired Durbanville Hills Sauvignon Blanc

Serves 4-6
Prep time: 40 minutes
Cooking time: 10 minutes


For the crumb

  • 2 tbsp (30 ml) olive oil
  • 1 cup (250 ml) panko breadcrumbs
  • 2 tbsp (30 ml) drained capers, chopped
  • 2 tsp (10 ml) chilli flakes
  • Salt and black pepper, to taste

For the whipped ricotta

  • 350 g ricotta
  • 3 tbsp (45 ml) milk

For the pasta

  • 500 g tagliatelle
  • 120 g butter
  • 1 lemon, sliced and seeds removed
  • ½ c (15 g) parsley, chopped
  • 3 tbsp (45 ml) olive oil
  • 2 cups (500 ml) corn
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) thyme leaves
  • 400 g calamari tubes, sliced


  1. For the crumb, heat the olive oil, breadcrumbs, capers, and chili flakes over medium heat and fry for 3-4 minutes or until the breadcrumbs are golden and the capers are crispy. Season to taste and set aside until needed.
  2. For the whipped ricotta, place the ricotta and milk in a food processor and blend until smooth and creamy. Season to taste and set aside until needed.
  3. For the pasta, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions or until al dente. Drain.
  4. While pasta is cooking, heat a large frying pan over medium-high heat. Add 30 g butter and the lemon slices to the pan and sear until the lemon is caramelized (about 1 minute per side). Remove and finely chop the lemon slices. Mix with the parsley.
  5. Add 50 g butter, 2 tbsp olive oil, corn, garlic, and thyme and fry for 4-5 minutes or until golden. Season to taste with salt and pepper and set aside until needed.
  6. Wipe out the pan. Heat the remaining butter and olive oil over medium high heat. Fry the calamari for 1-2 minutes until golden and just cooked. Add the pasta, corn, and ½ the lemon mixture and toss to combine.
  7. Spread spoonfuls of the whipped ricotta onto the serving plates. Top with the calamari pasta, remaining lemon mixture and sprinkle with the spicy breadcrumbs. Serve immediately.

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