Venetian Calamari with Spicy Sauce and Egg Fettuccine

By [e-mail]

Ingredients

• 1 pound calamari, cut into thin rings.
• 2 tablespoons extra-virgin oil (EVOO)
• 4 garlic cloves, chopped
• 1 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 11 ounce can chunky-style crushed tomatoes
• 1 teaspoon curry powder
• pinch of ground cinnamon
• salt and ground black pepper
• 1 handfull chopped fresh flat leaf parsley
• 3/4 lb egg fettuccine, cooked
• 10 fresh basil leaves, shredded or torn

Details

Adapted from farm4.staticflickr.com

Preparation

Step 1

Pat the calamari dry. Heat a large skillet over medium-high heat.
Add the EVOO and calamari and cook for 3 minutes, turning frequently.
Add the garlic and red pep¬per flakes and cook for 2 minutes more.
Add the wine and cook off, 30 seconds.
Add the tomatoes, curry, cinnamon, salt, pepper, and parsley.
Toss the pasta with the calamari and sauce and turn out onto a large platter. Cover with the basil and serve.