Linguine With Calamari And Garlic

1. 1

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.

2. 2

   Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.

3. 3

   Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.

4. 4

   Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.

5. 5

   Divide pasta and calamari between

6. 6

   2 plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.