Ingredients for Linguine With Calamari And Garlic
- Linguine
- Rolled Anchovies Over Capers
- Oil
- 1 pound calamari
- Garlic Cloves
- Dry Crushed Red Pepper
- Dry White Wine
- Fresh Basil Leaf
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How to Make Linguine With Calamari And Garlic
- Cook 1 pound linguine in a large pot of boiling salted water until al dente (about 8-10 minutes), stirring occasionally.
- Drain the pasta, reserving 1/2 cup of the cooking liquid.
- Meanwhile, heat 2 tablespoons of olive oil (reserved from canned anchovies, if using) in a large skillet over medium-high heat.
- Add 1 pound of calamari and cook until opaque, about 1-2 minutes.
- Add 4 cloves minced garlic, 1/4 teaspoon crushed red pepper flakes, 2 ounces drained canned anchovy fillets (optional), and 1 tablespoon capers. Stir for 1 minute.
- Add 1/2 cup dry white wine.
- Bring to a simmer and cook until the sauce slightly reduces, about 3 minutes.
- Stir in 1/4 cup chopped fresh basil.
- Add the cooked linguine to the skillet.
- Toss to coat the pasta in the sauce, adding reserved pasta water by tablespoonfuls if needed, until the pasta is creamy and well-coated (about 2 minutes).
- Divide the pasta and calamari between 2 plates.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
11g
Fat
2g
Carbs
30g
