Italian Calamari

Italian Calamari

1 C. orcchiette pasta, cooked

4 oz. calamari

1 t. minced garlic

pinch of crushed red pepper flakes

1 T. chopped parsley

2 T. butter

1 t. minced anchovies

1 C. clam juice

1 chopped tomato

4 T. extra virgin olive oil

salt and pepper to taste

In a saute pan, saute the calamari in the olive oil on medium high heat for about one minute or until the sides of the calamari begin to curl.

Add the garlic, butter, crushed red peppers, tomato and anchovies, being sure to keep the butter blonde.

Add the pasta, parsley and clam juice. Season with salt and pepper to serve.


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