Fish &
Seafood
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Linguine with Garlic Calamari
Ingredients:
½ pound squid tubes, thinly sliced crosswise
½ pound linguine
3 cloves garlic, crushed
¾ cup dry white wine
4 teaspoons fresh basil, chopped
¼ teaspoon dried crushed red pepper
4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed, oil reserved
Preparation:
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving ½ 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 crushed garlic, crushed red peppers and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is
slightly reduced, about 3 minutes. Mix in chopped 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. Serves 2.
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[recipe curtesy of Toppits Quality Frozen Foods]
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