Fettuccine With Calamari And Eggplant Recipe
Ingredients
3/4 lb. fettuccine (preferably black squid pasta)
6 tbsp. olive oil
8 oz. eggplant, cut into cubes
2 tsp. crushed garlic
10 oz. calamari (squid),sliced into 1/4 rings
8 oz. fish stock (or clam juice)
8 oz. diced tomatoes
Dash of chili pepper (fresh or dry) to taste
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Saute until eggplant has a golden color, approx 5 minutes.
Add to above and cook On a medium heat for approx 5 minutes.
Add pasta, toss, and serve.
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large skillet.
Saute until eggplant has a golden color, approx 5 minutes.
Add to above and cook On a medium heat for approx 5 minutes.
Add pasta, toss, and serve.
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