Spicy Calamari Linguine with White Wine Cream Sauce

    Spicy Calamari Linguine with White Wine Cream Sauce

    (21)
    10saves
    35min


    21 people made this

    About this recipe: A richly flavoured pasta dish that's nice for a romantic supper. You can adjust the heat to your liking by using more or less fresh chilli and dried chilli flakes. You can use frozen squid or fresh - ask your fishmonger to clean it for you!

    Ingredients
    Serves: 2 

    • 225g linguine pasta
    • 2 tablespoons olive oil
    • 3 cloves garlic, crushed
    • 225g squid, cleaned and cut into rings and tentacles
    • 180ml white wine
    • 1-2 small red chillies, thinly sliced
    • 2 tablespoons cornflour
    • 225ml double cream
    • crushed red pepper flakes to taste
    • salt and pepper to taste
    • 15g shredded fresh basil
    • 4 tablespoons freshly grated Parmesan cheese

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a large frying pan 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 chilli slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
    3. Stir cornflour into the cream, and add to the simmering calamari. Season with red chilli flakes, basil, salt and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
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    Reviews & ratings
    Average global rating:
    (21)

    Reviews in English (21)

    by
    16

    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 US | Canada)

    by
    14

    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 US | Canada)

    by
    13

    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 US | Canada)

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