“This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!” - by NUKA1
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition
Amount Per Serving (2 total)
- Calories
- 1230 cal
- 61%
- Fat
- 67.2 g
- 103%
- Carbs
- 104.3 g
- 34%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"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 alternat..." See moreive 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!"
kissthecook
"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..." See more 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."
unfurledgirl
"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..." See more the cherry peppers. Served with the pasta for a different and tasty dinner. Thank you!"
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