Ingredients
3/4 pound egg fettuccine cooked al dente
1 pound calamari cut into thin rings
2 tablespoons olive oil
4 garlic cloves chopped
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1 14 ounce can chunky style crushed tomatoes
1 teaspoon curry powder
Pinch of cinnamon
Salt and freshly ground pepper to taste
1 handful of chopped fresh flat leaf parsley
10 fresh basil leaves shredded or torn
Pat the calamari dry. Heat a large skillet over medium-high heat. Add the oil and calamari and cook for 3 minutes, turning frequently. Add the garlic and red pepper flakes and cook 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.
Substitute...
- Shrimp for the calamari
- Chicken or vegetable broth for the wine
Recipe from Rachael Ray 365: No Repeats (page 162) by Rachael Ray
