01-10-2007, 05:17 AM
[font "verdana, arial, helvetica"][size 2]2 lb fresh calamari
2 lb dry pasta, linguine or angel hair work best
2 cup Chianti
2 cup cream
6 tsp olive oil
4 x cloves garlic, minced
4 tsp fresh basil, minced
4 tsp flour
1 cup grated parmesan or gorgonzola
Make the sauce first! It needs to sit for at least an hour after being prepared - chilling overnight and rewarming is best - to allow the flavors to infuse. Mix the flour with 4 T of the olive oil, and cook over medium heat for a few minutes to form a roux. Stir in the Chianti, and cook with continuous stirring until the mixture thickens.
Reduce heat to low, add the cream, and cook, with continuous stirring, until the mixture begins to thicken again. Turn heat to very low, add the garlic and basil, and let sit for at least an hour, stirring occasionally.
Prepare the pasta so that it is al dente, and very well-drained.
Place it on a serving platter, with a well in the middle. Unless the calamari are VERY tiny, cut the arms into 1/4" rings, and the bodies into 1/2" pieces. In an heavy pan, heat the remaining olive oil on high until smoking. Add all the calamari, and cook, with constant stirring, until just done. Pour into the well in the pasta. Turn the heat on the sauce to medium, stir until it begins to bubble, whisk in the cheese, and beat vigorously. Pour over the pasta and calamari, and serve immediately.[/size][/font]
2 lb dry pasta, linguine or angel hair work best
2 cup Chianti
2 cup cream
6 tsp olive oil
4 x cloves garlic, minced
4 tsp fresh basil, minced
4 tsp flour
1 cup grated parmesan or gorgonzola
Make the sauce first! It needs to sit for at least an hour after being prepared - chilling overnight and rewarming is best - to allow the flavors to infuse. Mix the flour with 4 T of the olive oil, and cook over medium heat for a few minutes to form a roux. Stir in the Chianti, and cook with continuous stirring until the mixture thickens.
Reduce heat to low, add the cream, and cook, with continuous stirring, until the mixture begins to thicken again. Turn heat to very low, add the garlic and basil, and let sit for at least an hour, stirring occasionally.
Prepare the pasta so that it is al dente, and very well-drained.
Place it on a serving platter, with a well in the middle. Unless the calamari are VERY tiny, cut the arms into 1/4" rings, and the bodies into 1/2" pieces. In an heavy pan, heat the remaining olive oil on high until smoking. Add all the calamari, and cook, with constant stirring, until just done. Pour into the well in the pasta. Turn the heat on the sauce to medium, stir until it begins to bubble, whisk in the cheese, and beat vigorously. Pour over the pasta and calamari, and serve immediately.[/size][/font]