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Seafood Alternatives: shrimp, clams, crabmeat, lobster meat Cut the butter into 4 pcs and heat it in a small saucepan over medium-low heat.
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When the butter bubbles, skim the foam from the top and throw away.
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Add in the garlic and simmer gently over medium-low to low heat till the lowfat milk solids on bottom of the pan are golden brown, about 20 min.
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Scoop the garlic into a small dish, leaving most of the butter in the pan; set both aside.
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(The garlic and butter can be made to this point then refrigerated up to several days.)
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Cut the calamari tubes into 1-inch lengths.
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For an optional finish, use a sharp knife or possibly scissors to make cuts 1/8-inch apart along both open sides of the tubes, cutting almost to the center.
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Bring 4 qts of water to a boil in large pan.
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Add in the pasta with 1 tsp.
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salt, if you like, and boil uncovered till tender, about 10 min.
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While the pasta is cooking, reheat the clarified butter in a medium skillet.
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Add in the calamari tentacles, if using, and cook over medium-high heat for 1 minute.
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Add in the calamari rings and continue cooking till both are just opaque and still tender, 1 to 2 min longer.
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Stir in the garlic and take from the heat.
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Drain the pasta well and put it in a large serving bowl.
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Set 1 Tbsp.
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of the parsley aside.
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Add in the remaining parsley, calamari, garlic and butter to the pasta and toss to coat well.
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Season to taste with salt and pepper.
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Divide the pasta and calamari among 4 plates.
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Sprinkle with the cheese and remaining parsley and serve right away.
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This recipe yields 4 servings.
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Comments: The rich, mellow flavor of tender golden brown-roasted garlic, usually baked in the oven, is easily and quickly achieved by slowly cooking it in butter.
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Any shellfish which you love to dip in butter is a perfect choice for this simple dish.
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Serve with Caesar salad or possibly tender greens dressed with a fruit vinaigrette.
