This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!
Ingredients
- linguine pasta: 0.5 pound
- olive oil: 2 Tbsp
- garlic: 3 clove (crushed)
- ounces squid, cleaned and cut into rings and tentacles: 8 piece
- white wine: 0.75 cup
- cherry peppers: 3 piece (sliced)
- cornstarch: 2 Tbsp
- cream: 1 cup
- red pepper flakes: (to taste, crushed)
- salt and pepper: (to taste)
- fresh basil: 0.5 cup (shredded)
- freshly grated Parmesan cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
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Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
