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