Fettuccine with Calamari and Eggplant Recipe
Ingredients
| Fettuccine - 12 ounce, preferably black squid pasta | ||
| Olive oil | 1/3 Cup (16 tbs) | |
| Eggplant | 8 Ounce, diced | |
| Garlic | 2 Teaspoon, minced | |
| Calamari (squid) - 10 ounce, cut into 1/4-inch (5 mm) rings | ||
| Fish stock or clam juice - 1 cup | ||
| Tomatoes | 1 Cup (16 tbs), diced | |
| Hot pepper flakes, Pinch or to taste | ||
Directions
MAKING
1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes or until al dente.
2. To prepare the sauce, in a large skillet, heat olive oil over medium-high heat and cook eggplant and garlic stirring, until golden, about 5 minutes.
3. Stir in squid, fish stock, tomatoes and hot pepper flakes and cook until squid is just done, about 3 minutes.
SERVING
4. Toss drained pasta with sauce and serve.
1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes or until al dente.
2. To prepare the sauce, in a large skillet, heat olive oil over medium-high heat and cook eggplant and garlic stirring, until golden, about 5 minutes.
3. Stir in squid, fish stock, tomatoes and hot pepper flakes and cook until squid is just done, about 3 minutes.
SERVING
4. Toss drained pasta with sauce and serve.
Chef
