Calamari in Creamy Wine Sauce

Ingredients

• 1 lb linguine
• 2 tablespoons olive oil
• 3 garlic cloves, crushed
• 8 ounces squid, cleaned and cut into rings and tentacles
• 3/4 cup white wine
• 3 cherry peppers, thinly sliced
• 2 tablespoons cornstarch
• 1 cup cream
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper
• 1/2 cup fresh basil, shredded
• 1/4 cup parmesan cheese, freshly grated

Directions

1. 1

   Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. 2

   Heat olive oil in a large skillet over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.

3. 3

   Stir cornstarch into the cream, and add to the simmering calamari. Season with red pepper flakes, basil, salt, and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.