Posted by: Foodie49 11-07-99 10:31 AM
Linguine with Calamari and Garlic
2 servings, can be doubled
1/2 pound linguine
4 rolled anchovies with capers, from 2 oz tin; anchovies crushed, oil reserved
1/2 pound cleaned calamari, thinly sliced crosswise (tentacles, if any, left whole)
3 large garlic cloves
1/4 tsp crushed dried red pepper flakes
3/4 cup white wine
1/2 cup thinly sliced fresh basil leaves
Cook pasta in boiling salted water until just tender but still firm. Drain pasta, reserve 1/2 cup cooking liquid.
Meanwhile, heat reserved oil from anchovies (should be 2 tbsp) in large skillet over medium high heat. Add calamari and toss until just opaque, about 1 minute. Add garlic, red pepper and anchovies 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 past seems dry, about 2 minutes. Divide between 2 plates and serve.
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