• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 pound linguine

  2. 4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed, oil reserved

  3. 1/2 pound cleaned calamari (squid), thinly sliced crosswise

  4. 3 large garlic cloves, chopped

  5. 1/4 teaspoon dried crushed red pepper

  6. 3/4 cup dry white wine

  7. 1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried

Instructions Jump to Ingredients ↑

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil. Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.


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