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Main Dish
500 – 600 g frozen Calamari rings
2 t (10 ml) Ina Paarman’s Chilli & Garlic Seasoning
2 T (30 ml) maizena
olive oil
200 g linguine (save ½ cup cooking water)
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
Sauce
1 – 2 T (15 – 30 ml) butter
2 cloves garlic, nely sliced
½ cup (125 ml) white wine
1 x 25 g Ina Paarman’s Liquid Fish Stock
1 T (15 ml) Ina Paarman’s Sun-dried Tomato Pesto
± ½ cup (125 ml) reserved pasta water
¼ cup (60 ml) chopped parsley
freshly ground black pepper
Defrost calamari in a colander. Shake to dry and spread out on absorbent kitchen towel to remove as much moisture as possible.
Decant into a mixing bowl. Mix with Chilli & Garlic Seasoning and maizena. Toss to coat.
Leave to marinate for 20 minutes.
In the meantime boil the pasta according to pack instructions. Drain and reserve ½ cup (125 ml) of the pasta water.
Return pasta to the pan. Add 2 T (30 ml) olive oil and Lemon & Black Pepper Seasoning. Add 3 T (45 ml) of olive oil to a regular heavy base frying pan. Fry calamari in two batches over very high heat, turning rings only when they take on colour.
Decant the dish batch of cooked calamari into a mixing bowl. Continue adding more oil when necessary and cook until both the batches are done and remove from the pan.
Remove the frying pan from the heat, add butter, wait for it to brown, add garlic and wine.
Boil fast to reduce the wine by half.
Add undiluted Liquid Fish Stock, Tomato Pesto and pasta water.
Boil for 2 minutes to concentrate the sauce over medium heat.
Taste and add a little sugar if necessary.
Add calamari and heat through. Sprinkle over chopped parsley.
Dish pasta into bowls and top with calamari and sauce. Grind some black pepper over.
