Calamari in Wine and Cream Sauce

    Calamari in Wine and Cream Sauce


    19 people made this

    This seafood pasta is incredibly rich and creamy. Your guests will think you slaved over it for hours!

    Serves: 2 

    • 250g linguine
    • 2 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 250g squid, cleaned and cut into rings and tentacles
    • 3/4 cup (185ml) white wine
    • 2 small chillies, thinly sliced
    • 2 tablespoons cornflour
    • 1 cup (250ml) cream
    • 1 pinch chilli flakes, to taste
    • 1/2 cup thinly sliced fresh basil
    • 1 pinch salt and pepper, to taste
    • 1/4 cup freshly grated Parmesan cheese

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large saucepan 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 frypan over medium-high heat. Add crushed garlic and cook for a few seconds until it turns golden brown.
    3. Stir in the squid and cook until it turns white. Pour in white wine and chilli slices. Bring to a simmer and cook until the wine is reduced by half; about 3 minutes.
    4. Stir cornflour into the cream then add to the simmering calamari.
    5. Season with chilli flakes, basil, salt and pepper; stir until thickened.
    6. To serve toss the pasta with sauce and sprinkle with Parmesan cheese.

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