- 6 oz. frozen calamari, rings and tentacles
- 8 oz. linguini noodles
- 1 cup grated Parmesan cheese
- 2 tablespoons butter
- 1 tablespoon of olive oil
- 2 cloves garlic
- 1 oz. minced onion
- 3/4 cup heavy whipping cream
- 1/2 cup flat leaf Italian parsley
- 1 teaspoon ground pepper
- 1 teaspoon Kosher salt
If using frozen calamari, thaw and pat dry with paper towels to get rid of any extra water. Heat olive oil to medium heat. Sautee the calamari for 5 minutes. Boil the linguini at the same time, and don't overcook. Leave it al dente, or still a bit firm.
Add heavy whipping cream to calamari, along with the butter, minced garlic, onion, parsley, pepper and salt.
Drain the noodles, saving some of the cooking water to use in case the sauce gets too thick. Add the noodles to the calamari and sauce, and stir thoroughly for a couple of minutes on medium heat. Add the Parmesan and stir until it melts in.