CALAMARI IN WHITE SAUCE

CALAMARI IN WHITE SAUCE image

Yield 4 Servings

Number Of Ingredients 14

4 calamari steaks, defrosted, cut into 2" x 1/2" long strips
2 crushed garlic cloves
1 Tablespoon each butter and virgin olive oil
1/2 teaspoon each dried thyme and basil
1/2 teaspoon Paul Prudhomme Fish Magic seasoning
1/4 teaspoon white pepper
16 ounces fresh fettucini
1 cube Knorr Fish boullion
4 quarts water
1 Cup half and half
8 ounces clam juice
1/2 Cup dry white wine, such as Chablis
2 teaspoons arrowroot starch combined with 1/4 Cup water
4 Tablespoons freshly grated Parmesan cheese

Steps:

Heat 4 Quarts water over medium high heat, using 6 quart stockpot. Add crumbled boullion cube then fresh pasta when water comes to rolling boil. Cook 5-6 minutes until pasta al dente, then drain under cool water in colander. Reserve. Combine olive oil and butter in large saute pan over medium heat. Toss calamari strips with fish seasoning and add to pan in 2 batches, sprinkling each with half basil, thyme and minced garlic. Saute each batch 4 to 5 minutes, until calamari just firms, be careful not to overcook. Reserve fish but do not drain/clean pan. Lower heat to medium and combine half and half with broth. Stir occasionally, and when warmed through, gradually add dry white wine. Slowly add arrowstarch root/water paste after increasing heat to medium high. Stir frequently until mixture thickens and simmers 2 to 3 minutes more. Add reserved calamari mixture, and gently mix into white sauce. Turn off heat, then serve, first dividing cooked pasta between 4 individual pasta bowls, then ladling on calamari in cream sauce. Finally sprinkle each portion with some of the Parmesan cheese.