Ingredients
- 1/2 lb linguine
- 4 rolled anchovies with capers, from 2-ounce tin, anchovies crushed, oil reserved
- 1/2 lb cleaned calamari (squid), thinly sliced crosswise into rings
- 3 large garlic cloves, chopped
- 1/4 tsp dried crushed red pepper
- 3/4 cup dry white wine
- 1/2 cup thinly sliced basil leaves
- 1 cup diced tomatoes (optional)
Instructions
1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
2
Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
3
Add tomatoes, if using
4
Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
5
Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates and serve.
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Comments
May 2018
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