Calamari in Creamy Wine Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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If you love calamari, you will LOVE this one! Light, flavorful and super delicious! I sub 1/2 and 1/2 for the cream and still love it as much! The original recipe was for 1/2 pound of pasta but I increase the pasta to 1 pound without increasing the other ingredients because my family doesn't like things as saucy . If yours does, either 1/2 the pasta or double the sauce! Ingredients:
1 lb linguine |
2 tablespoons olive oil |
3 garlic cloves, crushed |
8 ounces squid, cleaned and cut into rings and tentacles |
3/4 cup white wine |
3 cherry peppers, thinly sliced |
2 tablespoons cornstarch |
1 cup cream |
1/2 teaspoon crushed red pepper flakes |
salt and pepper |
1/2 cup fresh basil, shredded |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. 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.
2. 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.
3. 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.
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