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Ingredients
- 1/2 c. unsalted butter
- 6 lrg garlic cloves - (to 8) peeled, and thinly sliced
- 6 ounce cleaned calamari - (to 8 ounce) tentacles optional (or possibly 3/4 to 1 lb whole calamari, cleaned)
- 12 ounce dry linguine or possibly fettuccine Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. minced parsley and/or possibly chives
- 1/4 c. grated Romano cheese - (to 1/2 c.)
Directions
- Seafood Alternatives: shrimp, clams, crabmeat, lobster meat Cut the butter into 4 pcs and heat it in a small saucepan over medium-low heat. When the butter bubbles, skim the foam from the top and throw away. Add in the garlic and simmer gently over medium-low to low heat till the lowfat milk solids on bottom of the pan are golden brown, about 20 min. Scoop the garlic into a small dish, leaving most of the butter in the pan; set both aside. (The garlic and butter can be made to this point then refrigerated up to several days.)
- Cut the calamari tubes into 1-inch lengths. For an optional finish, use a sharp knife or possibly scissors to make cuts 1/8-inch apart along both open sides of the tubes, cutting almost to the center.
- Bring 4 qts of water to a boil in large pan. Add in the pasta with 1 tsp. salt, if you like, and boil uncovered till tender, about 10 min.
- While the pasta is cooking, reheat the clarified butter in a medium skillet. Add in the calamari tentacles, if using, and cook over medium-high heat for 1 minute. Add in the calamari rings and continue cooking till both are just opaque and still tender, 1 to 2 min longer. Stir in the garlic and take from the heat.
- Drain the pasta well and put it in a large serving bowl. Set 1 Tbsp. of the parsley aside. Add in the remaining parsley, calamari, garlic and butter to the pasta and toss to coat well. Season to taste with salt and pepper.
- Divide the pasta and calamari among 4 plates. Sprinkle with the cheese and remaining parsley and serve right away.
- This recipe yields 4 servings.
- Comments: The rich, mellow flavor of tender golden brown-roasted garlic, usually baked in the oven, is easily and quickly achieved by slowly cooking it in butter. Any shellfish which you love to dip in butter is a perfect choice for this simple dish. Serve with Caesar salad or possibly tender greens dressed with a fruit vinaigrette.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 617 | |
| Calories from Fat 254 | 41% |
| Total Fat 28.9g | 36% |
| Saturated Fat 17.5g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 175mg | 58% |
| Sodium 206mg | 9% |
| Potassium 334mg | 10% |
| Total Carbs 65.6g | 17% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.43g | 2% |
| Protein 22.77g | 36% |
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