Linguine with Calamari and Garlic

ingredients

• For a delicious Italian dinner, begin with an antipasto platter of marinated mushrooms and artichoke hearts, sardines, shrimp, slices of salami and fresh mozzarella. Breadsticks and a green salad are nice with the pasta. Finish with biscotti, grapes and pears.

• 1/2 pound linguine
• 4 rolled anchovies with capers, from 1/4 cup tin, anchovies crushed,
•  ,oil reserved
• 1/2 pound cleaned calamari (squid), thinly sliced crosswise
• 3 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 3/4 cup dry white wine
• 1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried

directions

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.

Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine, boil until sauce is slightly reduced, about 3 minutes. Mix in basil.

Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between

2 plates and serve.