Fettuccine With Calamari In A Spicy Mediterranean Sauce Recipe
Ingredients
| 3/4 lb. fettuccine or tagliatelle | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Garlic | 3 Clove (5gm), crushed | |
| Capers | 2 Tablespoon | |
| 4 anchovy fillets, mashed | ||
| Approx. 20 black olives, pitted and chopped | ||
| Tomatoes | 1 Can (10oz) | |
| Pepper red | 10 Gram | |
| Dry oregano | 1 Tablespoon | |
| Basil | 1 Tablespoon | |
| 1 lb. cleaned calamari, cut into thin rings | ||
| Parmesan cheese | 1/4 Cup (16 tbs) | |
| Fresh chopped parsley | ||
Directions
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large saucepan.
Add and cook until golden.
Add and cook 1 minute.
Add and stir until combined.
Simmer for approx 15-20 minutes, or until sauce has thickened.
Stir often to break up tomatoes.
Add to saucepan and stir for approx 3 minutes, just until calamari is cooked, but not tough.
Add pasta and toss well.
Drain and set aside.
Meanwhile, prepare sauce.
Heat in large saucepan.
Add and cook until golden.
Add and cook 1 minute.
Add and stir until combined.
Simmer for approx 15-20 minutes, or until sauce has thickened.
Stir often to break up tomatoes.
Add to saucepan and stir for approx 3 minutes, just until calamari is cooked, but not tough.
Add pasta and toss well.
Chef
