Spicy Calamari Linguine with White Wine Cream Sauce

Spicy Calamari Linguine with White Wine Cream Sauce


20 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!


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

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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