Calamari and Tomato Pasta

Name: Calamari and Tomato Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons olive oil; 1 medium onion, finely chopped; 1 medium carrot, grated; 1 stalk celery, very finely chopped; 1 sweet red pepper, sliced; 4 garlic cloves, minced; 1 chili, finely chopped; 250 ml dry white wine; 2 (400 g) cans tomatoes, peeled and chopped; 1 tablespoon oregano, dried (or 3T fresh chopped); 2 tablespoons Thai fish sauce; 1 tablespoon soya sauce, Kikkoman is best; 2 teaspoons white pepper; 2 teaspoons turmeric; 800 g squid rings; 125 ml cream; 500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions; 100 g rocket, similar spicy fresh green leaves

Submitted by CarolineOYum

"Calamari has a delicate flavour and tender texture when it's cooked quickly; overcook it and it becomes rubbery very easily. So the secret of keeping calamari rings (sliced squid tubes) soft is: cook them for a very short time. In this recipe where they'll be plunged into a hot tomato salsa at boiling point it's 4 minutes at the most. Other seafood casseroles and sauces rely on the infusing flavour of the main ingredients. Not calamari however, so introduce awesome and versatile Thai fish sauce, but just a splash is enough. This wholesome creamy flavourful Mediterranean-style tomato-based sauce, with hints of the East, is best served with a pasta like taglierini or linguini - flat enough to grab the sauce and narrow enough not to compete with the shape of the calamari. Dinner party food."

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Ready In:: 35mins
Ingredients:: 18
Serves:: 4-6

ingredients

3 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, grated
1 stalk celery, very finely chopped
1 sweet red pepper, sliced
4 garlic cloves, minced
1 chili, finely chopped
250 ml dry white wine
2 (400 g) cans tomatoes, peeled and chopped
1 tablespoon oregano, dried (or 3T fresh chopped)
2 tablespoons Thai fish sauce
1 tablespoon soya sauce, Kikkoman is best
2 teaspoons white pepper
2 teaspoons turmeric
800 g squid rings
125 ml cream
500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions
100 g rocket, similar spicy fresh green leaves

directions

Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautée for a few more minutes.
Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
Add cream and allow sauce to bubble slightly.
Serve immediately over thin flat pasta, and top with fragrant fresh leaves.