Ingredients

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

Instructions

1. 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. 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. 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. 4 Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.

Nutrition per serving