Linguine With Calamari And Garlic

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I used to make this all the time and i'd forgotten all about it. this recipe is delicious. you can easily double this if you want to. it makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. it's from 1996 bon appetit. i'd serve it with garlic bread and a nice mixed salad. you are going to need to reserve some of the pasta water, so don't forget! ;-)

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Steps

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Cook pasta in large pot of boiling salted water until just tender but still firm to bite , stirring occasionally.

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Drain pasta , reserving 1 / 2 cup cooking liquid.

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Meanwhile , heat reserved oil from anchovies in large skillet over medium-high heat.

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Add calamari and toss just until opaque , about 1 minute.

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Add garlic , crushed red pepper and crushed anchovies with capers and stir 1 minute.

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Add white wine.

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Boil until sauce is slightly reduced , about 3 minutes.

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Mix in basil.

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Add pasta to mixture in skillet.

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

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Divide pasta and calamari between.

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2 plates and serve.

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Ingredients

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linguine, rolled anchovies over capers, oil, calamari, garlic cloves, dry crushed red pepper, dry white wine, fresh basil leaf