Calamari In A Creamy White Wine Sauce Food

CALAMARI IN A CREAMY WHITE WINE SAUCE

Steps:

• 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.

CALAMARI IN TOMATO WHITE WINE SAUCE

Steps:

• Holding calamari tube, pull off head and tentacles; set aside. Rinse squid tubes under cold water, rubbing off purplish skin. Pull out and discard "pen" (long clear plastic-like skeleton) from centre of tubes.
• On cutting board, pull off and discard fins from tubes. Cut off and discard eyes and head from tentacles, keeping tentacles attached on ring on top. Squeeze hard beak from centre of tentacles and discard.
• Cut tubes crosswise into 1/2" wide rings; pat dry.
• In saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, until softened, about 3 minutes. Add wine and hot pepper flakes; cook for 1 minutes.
• Add tomatoes; bring to a boil. Reduce heat and simmer for 5 minutes.
• Add squid; simmer until tender, about 3 - 5 minutes. Sprinkle with salt.
• Note: fresh tomatoes could be used.but the sauce would need to cook down probably 10 minutes more.

CALAMARI IN CREAMY WINE SAUCE

Steps:

• 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.

CALAMARI FILLED WITH SHELLFISH, SAFFRON RISOTTO AND INK SAUCE

Steps:

• Shellfish bouillon: Add the white wine to a saucepan and bring to a boil. When the white wine is boiling, add mussels, clams, and water to just cover, then cook until the shellfish open, about 5 to 8 minutes. Drain and reserve both the water and the shellfish. Remove the mussels and the clams from their shells - keep them separate. Discard the shells. Roughly chop the mussels and clams and combine with the lobster and crabmeat. Season with salt and pepper.
• Add the saffron to the warm shellfish bouillon and bring to a simmer. Fill the squids (cleaned) with the lobster mix and add to the simmering bouillon. Cook for 5 minutes, then remove the stuffed squids and set aside. Reserve the bouillon.
• Sauce: In a large skillet, saute the onion, garlic, and thyme until soft, about 5 minutes.
• Add the reserved shellfish bouillon, squid ink and cream. Boil down until reduced by 1/3, about 10 minutes. Strain onto a small pot, then boil the sauce for another 10 minutes.
• Serve the stuffed squid with the cream sauce and garnish with fresh herbs.

CALAMARI ON PASTA

Steps:

• Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
• Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
• Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.
• Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.