• 2servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 225g linguine pasta

  2. 2 tablespoons olive oil

  3. 3 cloves garlic, crushed

  4. 225g squid, cleaned and cut into rings and tentacles

  5. 180ml white wine

  6. 1-2 small red chillies, thinly sliced

  7. 2 tablespoons cornflour

  8. 225ml double cream

  9. crushed red pepper flakes to taste

  10. salt and pepper to taste

  11. 15g shredded fresh basil

  12. 4 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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