Spaghetti with Calamari

• From: National Fisheries Institute

Ingredients

• 2 tsp bottled crushed garlic, or 2 garlic cloves, minced

• 1/8 tsp crushed red pepper flakes

• 16 oz fresh or frozen calamari rings, thawed

• 1 14.5 oz can diced tomatoes

• 1/3 cup chopped fresh basil, packed

• 2 Tbs Marsala wine

• 1/4 cup milk (any kind is fine)

• 1 Tbs all-purpose flour

• 1/4 cup grated Parmesan cheese, divided

• 1 8 oz package spaghetti

Marsala wine and red pepper flakes deliver sweetness and spicy to the pasta and squid.

Directions

• Cook the spaghetti according to package directions. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring frequently, 1 to 2 minutes. Stir in the calamari and cook an additional 2 minutes. Add the tomatoes (with the juices), basil, and wine, raise the heat and bring to a boil. Reduce the heat and simmer until the liquid reduces slightly, about 10 minutes.
• Combine the milk and flour in a small bowl and whisk until well blended. Add the milk mixture to the tomato mixture and simmer, stirring constantly, until the mixture thickens slightly, about 2 minutes. Combine the sauce with the cooked, drained spaghetti and toss to combine. Serve in individual bowls and sprinkle with Parmesan cheese.