Calamari Fra Diavolo with Buttered Pasta

Ingredients

• 1 lb Spaghetti (or other long pasta like fettuccine)
• 0.5 cup Unsalted Butter (1 stick, cut into cubes)
• 1 cup Parmesan Cheese (freshly grated for best results)
• 1.5 tsp Salt (for boiling pasta water)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Fresh Parsley (chopped, for garnish (optional))

Instructions

1. 1

   Cook the Pasta

   • Bring a large pot of generously salted water to a rolling boil (add 1.5 tsp salt).
   • Add the spaghetti and cook according to package directions until al dente, typically 8-10 minutes.
   • Crucially, before draining, use a mug or measuring cup to reserve at least 1 cup of the starchy pasta water. This is the key to a creamy sauce.
   • Drain the pasta in a colander. Do not rinse it.
2. 2

   Melt the Butter

   • While the pasta is cooking, place the cubed butter in a large skillet or pan over low-medium heat.
   • Allow the butter to melt completely, swirling the pan occasionally, about 2-3 minutes. Avoid letting it brown for a classic flavor.
3. 3

   Create the Emulsified Sauce

   • Transfer the hot, drained pasta directly into the skillet with the melted butter.
   • Immediately add the grated Parmesan cheese, 0.25 tsp salt, and freshly ground black pepper.
   • Pour in 1/2 cup of the reserved pasta water to start.
   • Using tongs, toss the pasta vigorously and continuously for 1-2 minutes. This action is essential to emulsify the butter, cheese, and starchy water into a smooth, creamy sauce that clings to every strand.
4. 4

   Adjust and Serve

   • Check the consistency. If the sauce seems too thick or the pasta looks dry, add another splash of the reserved pasta water and toss again until it reaches your desired creaminess.
   • Taste and adjust seasoning if necessary.
   • Divide the pasta among serving bowls, garnish with fresh parsley if desired, and serve immediately for the best texture.