Linguine with Calamari in a Velvety White Wine Sauce
Ingredients Needed
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½ pound linguine pasta
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2 tablespoons olive oil
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3 cloves garlic, crushed
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8 ounces squid, cleaned and cut into rings and tentacles
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¾ cup white wine
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3 cherry peppers, thinly sliced
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2 tablespoons cornstarch
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1 cup cream
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½ cup shredded fresh basil
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crushed red pepper flakes to taste
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salt and pepper to taste
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¼ cup freshly grated Parmesan cheese
Instructions
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes, then drain.
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In a large skillet, heat olive oil over medium-high heat. Sauté garlic in the hot oil until golden, then add squid and cook until opaque. Pour in the white wine and stir in cherry peppers, simmering until the wine reduces by half, about 3 minutes.
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In a small bowl, mix cornstarch with cream, then stir this mixture into the simmering calamari. Season with basil, red pepper flakes, salt, and pepper, stirring until the sauce thickens.
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Add the cooked pasta to the sauce, tossing to coat evenly. Top with freshly grated Parmesan cheese before serving.
Nutritional Information (per serving)
| 1230 | Calories |
| 67g | Fat |
| 104g | Carbs |
| 39g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 1230 | |
| % Daily Value * | |
| Total Fat 67g | 86% |
| Saturated Fat 33g | 163% |
| Cholesterol 417mg | 139% |
| Sodium 306mg | 13% |
| Total Carbohydrate 104g | 38% |
| Dietary Fiber 5g | 17% |
| Total Sugars 7g | |
| Protein 39g | 78% |
| Vitamin C 40mg | 45% |
| Calcium 300mg | 23% |
| Iron 5mg | 28% |
| Potassium 746mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5