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Ingredientes
- 2 lb fresh calamari
- 2 lb dry pasta, linguine or possibly angel hair work best
- 2 c. Chianti
- 2 c. cream
- 6 tsp extra virgin olive oil
- 4 x cloves garlic, chopped
- 4 tsp fresh basil, chopped
- 4 tsp flour
- 1 c. grated parmesan or possibly gorgonzola
Direcciones
- Make the sauce first! It needs to sit for at least an hour after being prepared - chilling overnight and rewarming is best - to allow the flavors to infuse. Mix the flour with 4 Tablespoons of the extra virgin olive oil, and cook over medium heat for a few min to create a roux. Stir in the Chianti, and cook with continuous stirring till the mix thickens.
- Reduce heat to low, add in the cream, and cook, with continuous stirring, till the mix begins to thicken again. Turn heat to very low, add in the garlic and basil, and let sit for at least an hour, stirring occasionally.
- Prepare the pasta so which it is al dente, and very well-liquid removed.
- Place it on a serving platter, with a well in the middle. Unless the calamari are VERY tiny, cut the arms into 1/4" rings, and the bodies into 1/2" pcs. In an heavy pan, heat the remaining extra virgin olive oil on high till smoking. Add in all the calamari, and cook, with constant stirring, till just done. Pour into the well in the pasta. Turn the heat on the sauce to medium, stir till it begins to bubble, whisk in the cheese, and beat vigorously. Pour over the pasta and calamari, and serve immediately.
