Linguine With Calamari and Garlic

Total Time
20mins
Prep 10 mins
Cook 10 mins

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-)

Ingredients Nutrition

Directions

  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
  2. 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 garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
  3. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
  4. 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.
  5. Divide pasta and calamari between
  6. 2 plates and serve.
Most Helpful

Oh wow! This is so very, very good. The sauce is wonderfully flavored with the garlic, basil, anchovies and wine and the calamari perfectly tender.

iris5555 March 04, 2008