Fettucine with calamari ragu
serves
6
Fettucine with calamari ragu
This recipe ranks high on our deliciousness scale.
Ingredients (12)
- 1/2 cup (125ml) extra virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 long red chilli, seeds removed, finely chopped
- 1 tbs finely chopped coriander leaves
- 1/2 cup finely chopped flat-leaf parsley leaves
- 1/2 cup (140g) tomato paste
- 2 tbs plain flour
- 150ml white wine
- 2 cups (500ml) fish stock
- 1kg whole calamari, cleaned, tentacles individually separated, tubes cut open and cut into 1cm strips
- 500g dried fettuccine
Method
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1.Heat 2 tbs oil in a frypan over medium high heat. Add onion, garlic and chilli, and cook, stirring occasionally, for 5 minutes or until onion is softened. Add coriander and parsley, and cook, stirring regularly, for 5 minutes or until onion is golden. Add tomato paste and flour, and cook, stirring constantly, for 2-3 minutes to cook tomato paste. Increase heat to high, add wine and cook, stirring occasionally, for 3-4 minutes or until reduced slightly. Add stock, set aside and keep warm.
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2.Heat remaining 1/3 cup (80ml) oil in a large frypan over high heat. In batches, cook calamari, stirring halfway, for 2 minutes or until just cooked through. Using tongs, transfer to paper towel to drain. Bring tomato mixture to a gentle simmer over medium-low heat. Add calamari and cook, stirring occasionally, for 30 minutes or until tender.
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3.Meanwhile, cook fettuccine in a large saucepan of boiling salted water according to packet instructions. Drain. Stir pasta through calamari sauce to evenly coat.
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4.Divide pasta among serving bowls and top with any remaining sauce.
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