Spicy Calamari Linguine with White Wine Cream Sauce

Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large frying pan 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 chilli slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.

Stir cornflour into the cream, and add to the simmering calamari. Season with red chilli flakes, basil, salt and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.