Calamari in a Creamy White Wine Sauce Recipe - Allrecipes.com
Calamari in a Creamy White Wine Sauce Recipe
  • READY IN 35 mins

Calamari in a Creamy White Wine Sauce

Recipe by  

"This dish looks like you slaved over it and has such a rich taste that you don't need any sides. It is a creamy spicy calamari in white wine sauce over pasta. Dinner for two but easily doubled. Serve with the rest of the wine!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  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. 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. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2008

Yummy. I'm always looking for new ways to serve seafood as my husband is a pescatarian (no meat, only seafood). I thought calamari would be a real challenge, and I expected to have to make an alternative meat dish for myself and my 12-year-old son. WRONG! We all loved the dish. I didn't have cherry peppers so I just left them out since previous reviewers thought it too hot anyway...I used a little extra red pepper flakes and a little extra garlic and went liberal with the parmesan when serving. Delicious! We all really loved it. I also used gemelli instead of fettucine and it worked well. I will use it again and I will get the cherry peppers because I think it will only make it better. Thanks!

 
Most Helpful Critical Review
Dec 28, 2007

I read the previous review and decided in order to not make this recipe too hot, I'd use an orange bell pepper instead of the spicy peppers. That may have been a mistake, because I found the recipe to be very bland. The sauce was indeed very thick, pasty and not very tasty. I also thought the recipe should call for more squid. The sauce and pasta were so overwhelming, I had forgotten that this was a calamari recipe. If I were to make it again, I'd double the squid, use 1 tbsp of starch for thickening, and keep the spicy peppers.

 
Jun 23, 2009

A popular dish even with kids! I had bought a bag of 'seafood mix' from Aldi and wasn't sure what to do with it. Had calamari, shrimp and scallops. Made this sauce to go with it although I didn't have the cherry peppers. Served with the pasta for a different and tasty dinner. Thank you!

 
May 12, 2009

Very nice sauce! I didnt have the peppers, so I skipped them, and I switched the basil for green onions. It was still a very nice sauce! I might try it with shrimp next time. I think the peppers sound really yummy, I just didn't have any on hand.

 
Mar 22, 2010

Great creamy sauce! I substituted the cherry chilis for 3 serrano peppers as I don't have access to cherry chilis. Used ~1/8 tsp of chili flakes and this was nicely flavoured. I enjoy spicy food but I didn't find this to be very hot - it simply has a nice flavor with a bit of kick. For those that prefer it milder I'd suggest just using 1 pepper (you can even remove the seeds if you're really worried) but don't completely exclude them as they are integral to the original taste of this dish. I also used shrimp instead of calamari.

 
Mar 10, 2007

VERY good. Although I'm not a "hot foods" person I enjoyed this very much. I will make it again but will halve the peppers (just a bit too spicy for my taste), add a can of diced tomatoes (the sauce was a bit thick and I thought it may benefit from tomatoes), and double the basil (LOVE basil). Thanks for the recipe! Of course, a cook from Boston must be a GOOD cook!!! (I'm from Mass, too!)

 
Sep 21, 2011

I made this sauce with shrimp and tossed with linguini. I made it again only tossed about half the sauce with pasta and poured the rest over tilapia fillets. The sauce was nice and tasty without over powering the seafood, this will be my new key Creamy White Wine Sauce.

 
Aug 31, 2007

The calamari were delicious!

 

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Nutrition

  • Calories
  • 1230 kcal
  • 61%
  • Carbohydrates
  • 104.3 g
  • 34%
  • Cholesterol
  • 417 mg
  • 139%
  • Fat
  • 67.2 g
  • 103%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 38.9 g
  • 78%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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