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Browned Garlic Butter Linguine with Calamari Rings

Seafood Suggestion: Nelson Crab® clams, crabmeat, lobster meat

The rich, mellow flavor of tender golden-roasted garlic, usually baked in the oven, is easily and quickly achieved by slowly cooking it in butter. Any shellfish that you love to dip in butter is a perfect choice for this simple dish. Serve with Caesar salad or tender greens dressed with a fruit vinaigrette.

Ingredients:

• 1/2 cup unsalted butter
• 6-8 large cloves garlic, peeled and thinly sliced
• 6-8 ounces cleaned calamari (tentacles optional) or 3/4 to 1 pound whole calamari, cleaned
• 12 ounces dry linguine or fettuccine
• Salt and pepper
• 1/4 cup chopped fresh parsley and/or chives, divided
• 1/4-1/2 cup grated Romano cheese

Cooking Instructions:

Cut the butter into 4 pieces and melt it in a small saucepan over medium-low heat. When butter bubbles, skim the foam from the top and discard. Add the garlic and simmer gently over medium-low heat until the milk solids on bottom of the pan are golden, about 20 minutes. Scoop the garlic into a small dish, leaving most of 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 scissors to make cuts 1/8 inch apart along both open sides of the tubes, cutting almost to the center.

Bring 4 quarts of water to a boil in a large pan. Add the pasta with 1 teaspoon salt, if desired, and boil uncovered until tender, about 10 minutes. While the pasta is cooking, reheat the clarified butter in a medium skillet. Add the calamari tentacles, if using, and cook over medium-high heat for 1 minute. Add the calamari rings and continue cooking until both are just opaque and still tender, 1 to 2 minutes longer. Stir in the garlic and take from heat.

Drain the pasta well and put it in a large serving bowl. Set 1 tablespoon of the parsley aside. Add 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.

Servings per recipe: 4

Nutrition Facts:

Cal. 517 / Total fat 18g / Sat. 11g / Chol. 143 / Sdm. 145mg / Carbo. 67g / Prot. 21g / Om-3 .2g