delicious - - I’M LOVING -


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

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.

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.

Mean­while, cook fettuccine in a large saucepan of boil­ing salted wa­ter ac­cord­ing to packet in­struc­tions. Drain. Stir pasta through cala­mari sauce to evenly coat.

Di­vide pasta among serv­ing bowls and top with any re­main­ing sauce.

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