Linguine With Calamari And Garlic - cooking recipe

Ingredients

1/2 lb linguine
4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed
oil, reserved
1/2 lb cleaned calamari, thinly sliced crosswise (squid)
3 large garlic cloves, chopped
1/4 teaspoon dry crushed red pepper (or more to taste)
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaf

Preparation

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
Divide pasta and calamari between
2 plates and serve.