Prep Time::15 mins
Cook Time::25 mins
Total Time::40 mins
Servings::2
Ingredients
½ pound linguine pasta
2 tablespoons olive oil
3 cloves garlic, crushed
8 ounces squid, cleaned and cut into rings and tentacles
¾ cup white wine
3 cherry peppers, thinly sliced
2 tablespoons cornstarch
1 cup cream
½ cup shredded fresh basil
crushed red pepper flakes to taste
salt and pepper to taste
¼ cup freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Cook and stir garlic in hot oil until golden brown. Stir in squid and cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
Stir cornstarch into cream in a small bowl, then add to simmering calamari. Season with basil, red pepper flakes, salt, and pepper; stir until sauce is thickened.
Add pasta to sauce and toss to evenly coat. Sprinkle with Parmesan cheese to serve.