CALAMARI - Twice as Nice Calamari and gluten free!
Calamari - "Twice as nice Calamari" Here, the shape of gluten free pasta Calamari complements perfectly a delicious Calamari sauce .
For 4 persons:
350 gms gluten free Calamari pasta (Farabella) .
Fish stock (as required – use fish stock cube or freshly made fish stock)
400gms fish Calamari (either whole with tentacles cut into rings, or buy as ready prepared rings - either fresh or frozen)
200gms cherry tomatoes – quartered.
200gms chopped tomatoes Extra Virgin Olive oil
3 Cloves of Garlic - crushed
Dried chilli flakes or finely chopped fresh chilli (to taste) ½ glass white white Chopped parsley
Salt & freshly ground Black Pepper (to taste)
Put water on to boil for the gluten free pasta Calamari.
Fry finely chopped garlic in olive oil (do not allow to burn), together with the chilli. Add the fish Calamari. Cook quickly adding the white wine. Remove the calamari rings after just a couple of minutes. Add the chopped tomatoes and the quartered cherry tomatoes to the pan and allow to simmer for approx 10 minutes.
In the meantime, once the water has boiled, cook the Farabella gluten free pasta Calamari for just 4.5 minutes (it will finish cooking in the sauce), and drain the pasta. Add the pasta to the tomato sauce and add a few spoons of fish stock. Add salt and pepper to taste. Stirring frequently to avoid sticking, allow the pasta to simmer in the sauce until there is little liquid left. Taste the pasta and if it needs to cook a little more then add another spoon or two of fish stock and continue cooking. Just before serving add the fish calamari rings and some finely chopped parsley to the pasta calamari and stir.
(Copyright S.Corcoran July 2012
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