Calamari in a Creamy White Wine Sauce
Ingredients
- 8 ounces linguine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces squid, cleaned and cut into rings and tentacles
- ¾ cup white wine
- 3 cherry peppers, thinly sliced
- 2 tablespoons cornstarch
- 1 cup heavy cream
- ½ cup thinly sliced fresh basil
- crushed red pepper flakes to taste
- salt and ground black pepper to taste
- ¼ cup freshly grated Parmesan cheese
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Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Add garlic, cook and stir until golden brown. Add squid; cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
- Stir cornstarch into cream in a small bowl, then add to simmering calamari mixture; season with basil, pepper flakes, salt, and black pepper. Stir until sauce is thickened.
- Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.
Source
Original recipe: View Original