Calamari In White Sauce

1. 1

   Heat 4 Quarts water over medium high heat, using 6 quart stockpot. Add crumbled boullion cube then fresh pasta when water comes to rolling boil. Cook 5-6 minutes until pasta al dente, then drain under cool water in colander. Reserve.

2. 2

   Combine olive oil and butter in large saute pan over medium heat. Toss calamari strips with fish seasoning and add to pan in 2 batches, sprinkling each with half basil, thyme and minced garlic.

3. 3

   Saute each batch 4 to 5 minutes, until calamari just firms, be careful not to overcook.

4. 4

   Reserve fish but do not drain/clean pan. Lower heat to medium and combine half and half with broth. Stir occasionally, and when warmed through, gradually add dry white wine. Slowly add arrowstarch root/water paste after increasing heat to medium high. Stir frequently until mixture thickens and simmers 2 to 3 minutes more.

5. 5

   Add reserved calamari mixture, and gently mix into white sauce.

6. 6

   Turn off heat, then serve, first dividing cooked pasta between 4 individual pasta bowls, then ladling on calamari in cream sauce. Finally sprinkle each portion with some of the Parmesan cheese.

No additional tips available.