You don’t need any sides with this dish because it tastes so rich and looks like you toiled over it for hours. It is spaghetti topped with a white wine sauce with creamy, spicy calamari. Dinner for 2, although it could easily be doubled. Serve along with the remaining wine!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
- crushed red pepper flakes to taste
- salt and pepper to taste
- ½ cup shredded fresh basil
- ¼ cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
- Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.
Nutrition Facts
| Calories | 1230 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 417 mg |
| Dietary Fiber | 5 g |
| Protein | 39 g |
| Saturated Fat | 33 g |
| Sodium | 306 mg |
| Sugars | 7 g |
| Fat | 67 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a very easy and quick recipe. My husband and I loved it! On the contrary to some reviews, this is not at all bland and this is a recipe, a guide if you can say, on how to cook this dish. If you love to cook as I do, you’ll put your magic touch to everything you prepare.
It was great! Cream can be a bit much, but I doubled the recipe and may needed to have done the wine simmering a bit different
used shrimp instead
Oh boy was i intimidated heading in to making this dish. We wanted to spice things up for our dinner guests last week, including our cousin’s foreign exchange student Jarnathan. Jarnathan hasn’t had cooking from his homeland in America yet and we thought Jarnathan might appreciate something a little more familiar. I’m not so queasy, but handling the squids got to me. I almost lost my lunch all over the prep counter. Not only that, i didn’t understand fully how i should cook them and ended up with a translucent center. Jarnathan seemed to gobble it up, but us Americans were coughing from the spice and chewing more than anyone should care to. Because Jarnathan enjoyed it so much though, I’m splitting with 3 stars.
It was a very easy dish to make and my first time working with Calamari. Now I don’t need to fear calamari ever again. I really thought the only place for me to get it would be a restaurant…. super easy and good.
Ooo so good all though i didn’t use peppers and used dried basil and replaced the cornstarch with rice flour Will cook again
We liked this recipe, but I would not use 2 Tablespoons of Cornstarch. The cornstarch made it too thick and kind of gummy. We will make it again, but lower the cornstarch.
I made it with alfredo sauce instead of the cream and rose instead of white wine (all I had) and it was so amazing!
Yummy, I modify the recipe adding green peppers & mushrooms.
I didn’t have cream but substituting 2 % milk worked well. I also added tomatoes and yellow pepper when I was cooking the garlic.
This is a lovely white wine sauce. I made it with canned tuna and linguine. Did not have cream on hand so I used milk with the same proportions of wine and corn starch. I also added peas at the end to bump the veggie content. Very quick and easy dinner and just enough for 2 portions.
I loved this. We’re corn free so i used GF Baking powder instead of corn starch an it worked just as well. Garnish with a sprig of parslety and this is 4 star restaurant worthy! Served with caesar salad and pineapple/grapes on the side.
This recipe was amazing. I only made 2 changes. First I didn’t cook the calamari until it was white before the one. That’s bc it would’ve been over cooked. I cooked it halfway, poured in the wine and then let the calamari finish. The second change was the pepper flakes. Not a big fan so i used Cajun seasoning. Still great. Thanks for the recipe.
The creamy sauce is amazing! Salmon and shrimp can be added.
Made this sauce to go over lobster ravioli. I had Gewürztraminer on hand so used that for the wine but I think next time I will use a Chablis or a Riesling. Didn’t have any heavy cream so I used fat free 1/2 and 1/2 which worked out perfectly (and kept the calories and fat to a minimum). Kept the ratio noted in the recipe and it thickened up just fine. Of course, I used 5 garlic cloves and the delicate lobster was still not overwhelmed. Perfect recipe for two!
loved it
Didn’t have cherry peppers on hand so I diced up half a green bell and sauteed with the garlic. I think I added too much red pepper flakes, I am kind of a heat-weenie too begin with but the sauce was dang near melt my face off hot. Besides the heat, the sauce was so flavorful! I will make this again but be more careful with the pepper flakes and I’m sure it will be perfect.
Excellent
I made this sauce with shrimp and tossed with linguini. I made it again only tossed about half the sauce with pasta and poured the rest over tilapia fillets. The sauce was nice and tasty without over powering the seafood, this will be my new key Creamy White Wine Sauce.
LOVED it!! Prepared exactly as directed. Thanks for sharing.
Great creamy sauce! I substituted the cherry chilis for 3 serrano peppers as I don’t have access to cherry chilis. Used ~1/8 tsp of chili flakes and this was nicely flavoured. I enjoy spicy food but I didn’t find this to be very hot – it simply has a nice flavor with a bit of kick. For those that prefer it milder I’d suggest just using 1 pepper (you can even remove the seeds if you’re really worried) but don’t completely exclude them as they are integral to the original taste of this dish. I also used shrimp instead of calamari.