2 T. EVOO

4 cloves Garlic, chopped

1 tsp. crushed Red Pepper Flakes

½ C. dry White Wine

1oz. can Chunky-Style Crushed Tomatoes

1 tsp. Curry Powder

Pinch Cinnamon

Salt and Pepper

Handful chopped Flat Leaf Parsley

¾ lb. Egg Fettuccine, cooked al dente

10 fresh basil Leaves, shredded or torn

 

Pat Calamari dry. Heat a large skillet over medium high heat. Add EVOO and calamari and cook for 3 minutes, turning frequently. Add garlic and red pepper flakes and cook 2 minutes more. Add wine and cook 30 seconds. Add tomatoes, curry, cinnamon, salt, pepper and parsley. Toss pasta with calamari and turn out onto a large platter. Scatter with basil and serve.

 

 

 

Yield:

Calories:

Fat:

Fiber: