Calamari in Wine and Cream Sauce

    35 minutes

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

    26 people made this

    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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    Reviews in English (23)


    Yummy. I'm always looking for new ways to serve seafood as my husband is a pescatarian (no meat, only seafood). I thought calamari would be a real challenge, and I expected to have to make an alternative meat dish for myself and my 12-year-old son. WRONG! We all loved the dish. I didn't have cherry peppers so I just left them out since previous reviewers thought it too hot anyway...I used a little extra red pepper flakes and a little extra garlic and went liberal with the parmesan when serving. Delicious! We all really loved it. I also used gemelli instead of fettucine and it worked well. I will use it again and I will get the cherry peppers because I think it will only make it better. Thanks!  -  09 Feb 2008  (Review from Allrecipes USA and Canada)


    I read the previous review and decided in order to not make this recipe too hot, I'd use an orange bell pepper instead of the spicy peppers. That may have been a mistake, because I found the recipe to be very bland. The sauce was indeed very thick, pasty and not very tasty. I also thought the recipe should call for more squid. The sauce and pasta were so overwhelming, I had forgotten that this was a calamari recipe. If I were to make it again, I'd double the squid, use 1 tbsp of starch for thickening, and keep the spicy peppers.  -  28 Dec 2007  (Review from Allrecipes USA and Canada)


    A popular dish even with kids! I had bought a bag of 'seafood mix' from Aldi and wasn't sure what to do with it. Had calamari, shrimp and scallops. Made this sauce to go with it although I didn't have the cherry peppers. Served with the pasta for a different and tasty dinner. Thank you!  -  23 Jun 2009  (Review from Allrecipes USA and Canada)