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![\"Calamari\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2015\/05\/Calamari.jpg?resize=640%2C480&ssl=1\")
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This is what we had for dinner last night – it was Mother’s Day, and I was feeling peckish for calamari. Since it was my<\/em><\/strong> day, I indulged myself. It’s a fabulous, spicy dish that’s easy to make and can be thrown together in no time.\u00a0<\/p>\n 1. In a large saute pan (big enough to hold the pasta later) over medium-low heat, warm the olive oil. Add the shallot, garlic, rosemary, and red pepper flakes – stirring occasionally until they’re softened, about 4 to 5 minutes.<\/p>\n 2. Add the tomato paste and stir to combine, about 2 minutes. Stir in the kosher salt, a few turns of fresh ground pepper, and red wine, let simmer for 3 minutes. Pour in the clam juice and continue to simmer for 20 minutes.<\/p>\n 3. In a large pot, boil water for the pasta – and cook according to the directions on the package.<\/p>\n 4. Add the calamari to the sauce and cook for 5 minutes. Remove with a slotted spoon to a bowl while the pasta finishes cooking. Drain pasta and add it to the saute pan, tossing it in the sauce. Transfer to a serving dish, toss the calamari into the pan for 30 seconds and spoon on top of the fettuccine. Serves 4.<\/p>\n Adapted from Williams Sonoma.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" This is what we had for dinner last night – it was Mother’s Day, and I was feeling peckish for calamari. Since it was my day, I indulged myself. It’s a fabulous, spicy dish that’s easy to make and can … Continue reading \n