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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