Calamari in a Creamy White Wine Sauce

Ingredients

• 0.5 pound linguine pasta
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 8 ounces squid, cleaned and cut into rings and tentacles
• 0.75 cup white wine
• 3 cherry peppers, thinly sliced
• 2 tablespoons cornstarch
• 1 cup cream
• 0.5 cup shredded fresh basil
• crushed red pepper flakes to taste
• salt and pepper to taste
• 0.25 cup freshly grated Parmesan cheese

Steps

1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
2. Heat olive oil in a large skillet over medium-high heat. Add garlic, cook and stir until golden brown. Add squid; cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
3. Stir cornstarch into cream in a small bowl, then add to simmering calamari mixture; season with basil, pepper flakes, salt, and black pepper. Stir until sauce is thickened.
4. Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.