Creamy White Sauce Calamari

Food Picture: 

After adding the white wine, we recommend pouring the remainder of the bottle into a nice big glass for yourself. The chef deserves it!


  • 1/2 pound linguine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, 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
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • 1/2 cup shredded fresh basil
  • 1/4 cup freshly grated Parmesan cheese


  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.