I have difficulty finding pasta with white sauces in Turkey. My favorite pasta in the US was linguine with white wine clam sauce. Turkish restaurants are more fans of tomato based sauces. I hope one day we will see more white wine based sauces which I find lot better suited to summer meals and more gentle on the subtle flavors of seafood. Here is a recipe I created - with no wine to my surprise as well. It has citrus flavors, and Asian after taste and it brings out the flavors and aroma of calamari.
Prepare 500 grams of pasta according to directions on the package. I used fettuccine in this case.
Chop the calamari into small squares or short strips
Marinate with the following while preparing the rest:
1/4 cup olive oil
2 tablespoons rice vinegar
1 table spoon soy sauce
1 tablespoon pepper flakes
1/2 tablespoon mustard powder
Juice of a lemon
(1/2 cup dry white wine, optional)
1/2 a medium sized onion, sliced into halfmoons
3 cloves of garlic, chopped
Fresh ginger, about the size of 3 garlic cloves, chopped
1 red bell pepper, sliced lengthwise
3 pickled artichoke hearts, chopped into 1 inch square leafs
Heat 1/4 cup olive oil in a pan
Add 1 tablespoon butter, let melt
Saute the onions and garlic for a few minutes, follow by sauteing the ginger
Add in the artichoke leafs
Add the calamari, keeping the marinade separate
Cook for a about a minute, then add the marinade, add 1 tablespoon of sugar
Reduce heat, and simmer for three more minutes. Try not to overcook the calamari.
Pour over pasta. Serve with fresh green onions or cilantro. Garnish with parmesan.
No comments:
Post a Comment