Linguine With Calamari and Garlic |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-) Ingredients:
1/2 lb linguine |
4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed |
oil, reserved |
1/2 lb cleaned calamari, thinly sliced crosswise (squid) |
3 large garlic cloves, chopped |
1/4 teaspoon dry crushed red pepper (or more to taste) |
3/4 cup dry white wine |
1/2 cup thinly sliced fresh basil leaf |
Directions:
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.
2. 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.
3. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
4. 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.
5. Divide pasta and calamari between
6. 2 plates and serve.
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