• 2servings
  • 15minutes
  • 1230calories

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1/2 pound linguine pasta

  2. 2 tablespoons olive oil

  3. 3 cloves garlic, crushed

  4. 8 ounces squid, cleaned and cut into rings and tentacles

  5. 3/4 cup white wine

  6. 3 cherry peppers, thinly sliced

  7. 2 tablespoons cornstarch

  8. 1 cup cream

  9. crushed red pepper flakes to taste

  10. salt and pepper to taste

  11. 1/2 cup shredded fresh basil

  12. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  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.


Send feedback