FETTUCCINE WITH CALAMARI RAGU
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.