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Spicy Calamari Linguine with White Wine Cream Sauce recipe

Spicy Calamari Linguine with White Wine Cream Sauce recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Seafood pasta

A richly flavoured pasta dish that's nice for a romantic supper. You can use frozen squid or fresh - ask your fishmonger to clean it for you!

28 people made this

IngredientsServes: 2

  • 225g linguine pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 225g squid, cleaned and cut into rings and tentacles
  • 180ml white wine
  • 1-2 small red chillies, thinly sliced
  • 2 tablespoons cornflour
  • 225ml double cream
  • crushed red pepper flakes to taste
  • salt and pepper to taste
  • 15g shredded fresh basil
  • 4 tablespoons freshly grated Parmesan cheese

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large frying pan over medium-high heat. Add crushed garlic, and cook for a few seconds until it turns golden brown. Stir in the squid, and cook until it turns white. Pour in white wine and chilli slices; bring to a simmer, and cook until the wine is reduced by half, about 3 minutes.
  3. Stir cornflour into the cream, and add to the simmering calamari. Season with red chilli flakes, basil, salt and pepper; stir until thickened. To serve, toss pasta with sauce, and sprinkle with Parmesan cheese.

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Reviews & ratingsAverage global rating:(25)

Reviews in English (22)

by tru2blue

Yummy. I'm always looking for new ways to serve seafood as my husband is a pescatarian (no meat, only seafood). I thought calamari would be a real challenge, and I expected to have to make an alternative meat dish for myself and my 12-year-old son. WRONG! We all loved the dish. I didn't have cherry peppers so I just left them out since previous reviewers thought it too hot anyway...I used a little extra red pepper flakes and a little extra garlic and went liberal with the parmesan when serving. Delicious! We all really loved it. I also used gemelli instead of fettucine and it worked well. I will use it again and I will get the cherry peppers because I think it will only make it better. Thanks!-09 Feb 2008

by kissthecook

I read the previous review and decided in order to not make this recipe too hot, I'd use an orange bell pepper instead of the spicy peppers. That may have been a mistake, because I found the recipe to be very bland. The sauce was indeed very thick, pasty and not very tasty. I also thought the recipe should call for more squid. The sauce and pasta were so overwhelming, I had forgotten that this was a calamari recipe. If I were to make it again, I'd double the squid, use 1 tbsp of starch for thickening, and keep the spicy peppers.-28 Dec 2007

by unfurledgirl

A popular dish even with kids! I had bought a bag of 'seafood mix' from Aldi and wasn't sure what to do with it. Had calamari, shrimp and scallops. Made this sauce to go with it although I didn't have the cherry peppers. Served with the pasta for a different and tasty dinner. Thank you!-23 Jun 2009

Garlic Cream Sauce Seafood Fettuccine

This Garlic Cream Sauce Seafood Fettuccine is made with a gorgeous medley of seafood and tossed with fettuccine pasta in a buttery, garlicky, and creamy sauce. It&rsquos quick & easy to make and comfort food at its best!

YOU GUYS. I have exciting news!

That Spicy Chick has moved headquarters and I&rsquom living in a brand new apartment that is designed from scratch by yours truly! 💃

I promise to share more about my new cooking and shooting grounds in the coming weeks and to show you guys my new home. But it&rsquos been pretty hectic and busy with settling into the new place this week. I&rsquom sure you all know how crazy moving homes can get with all the packing, unpacking, and Mari Kondo-ing. 🤪

So for now, I&rsquom going to share this delicious and comforting Garlic Cream Sauce Seafood Fettuccine with you because it&rsquos the first recipe I cooked in my new home! 💛

This Garlic Cream Sauce Seafood Fettuccine was inspired by a gorgeous creamy tri-color fettuccine pasta dish with mixed seafood that I used to eat at this restaurant called Diamond Tony&rsquos during my Taipei days. That pasta dish was LEGIT awesome and I could always count on it to send me to my happy place. ☺️

A few years ago, I created my own version of that dish. It&rsquos made with a rich garlic-and-spice-infused-creamy-buttery-sauce and a heavenly assortment of seafood &ndash shrimp, squid, baby scallops, jumbo prawns, and calamari. Hello YUM TOWN! 😍

Reviews ( 21 )

Love this recipe. Have made it for company a few times and everyone really enjoys it. I ran out of my usual cajun seasoning and bought just any one and have to say it made a big difference. It was just okay. I now use "Slap yo Momma" cajun seasoning which I love

This was such an easy and excellent dish. Perfect mix of favors. Many compliments from my family. I will definitely be adding this recipe to our favorites folder.

Pretty good with some modifications. Made it to specifications first, except I used about 1/2 to 3/4 lb shrimp because 1 lb seemed like too much. It came out bland. Seeing as there are reviews saying it's way too spicy and others saying it's too bland, I think the problem is the huge variety among "cajun seasoning." Since I still had most of the shrimp and sauce in the pan I added about a 1/4 cup of shredded parmesan cheese and more cayenne and cajun seasoning. It turned out delicious.

The pasta was delicious! I made a homemade cajun seasoning mix using a recipe I found online. WHOA was the pasta spicy! It doesn't seem like others had this issue, so maybe it was because I made my own cajun spice. Next time I will tone it down, but the pasta was still delicious and had great flavor. Will definitely make again!

I thought this was great! I did what a previous reviewer suggested and put a few shrimp in the tomato mixture first for my toddler and then set them aside while I cooked the rest of the shrimp for us. The only change I made to the recipe was to use cilantro instead of parsley because that's what I had in my fridge. I will definitely be making this one again!

My mom made this for me and it was delicious. I am going to try to again with clams instead of shrimp. Yummy recipe!

It was great! added extra cajun to the shrimp before saute, for that extra spice I was looking for. Leave the pan on the burner for a bit when adding half and half.

Definitely needs some bread to sop up the tasty sauce. I'm sure it would have been better with a fresher Cajun mix, too. mine had been in the cupboard a while. Also, it was easy to modify and cook unspiced shrimp for the kiddo by cooking & pulling it before adding the spiced shrimp. I should have added it a little earlier, though, because I ended up overcooking the tomatoes. Surprisingly, broccoli that accidently got sauce on it was really tasty!

Have to say I was expecting a lot more flavor and heat from this, even upped the Cajun spice and red pepper and it was still pretty bland for our palates, even with add'l pepper flakes and good quality parmesan. Not sure what else I'd add to get it to the spicy level I was anticipating. maybe blacken the shrimp, but too many other good recipes out there to repeat this one.

A family favorite ! Good flavor.

So easy and delicious! My friends were really impressed when I made this. I added red pepper flakes for extra spice.

We love this recipe! It was delicious with just the right amount of spice.

We really enjoyed this dish. It was easy to prepare, and relatively inexpensive. However, the tomatoes fell apart as I cooked the sauce, so it wasn't a very pretty dish. This is very similar to CL's Creamy Cajun Shrimp Linguine which has red peppers instead of tomatoes. We like the pepper recipe a bit better as it is more appealing on the plate.

I thought this was just okay. Not very exciting. I used fat free half and half and only 1.5 T of butter, so maybe that is what did it. I did add about a half a cup of good parmesan to it and it still wasn't great. Is easy, so may make again for a quick weeknight meal, but would never consider serving this to company.

This was an excellent weeknight meal and one I would serve to guests. I agree with the other reviewer that said it was like something you'd get at a restaurant. It was my husband's night to cook and I didn't hear any complaints about it, so that means it was very easy to make. The heat was perfect- not over-powering, but definitely there. I am looking forward to the leftovers today.

I guess my hubs and I are light weights because this was super spicy to us. Even the half and half didn't break the heat. I would use 1/4 the amount the recipe indicates. Since it was so hot, it was hard to judge the full flavor, but it was easy to make.

Oh my gosh, this was delicious!! I totally agree with the user below whose husband said that it tasted like something he would have paid $25 for at a restaurant. I used whole wheat spaghetti with this recipe instead of the linguine because that was what I had available. There was also a lot of water that came off of the shrimp so I only used about 1/3c of half-and-half instead of a 1/2c. The heat from the Cajun spices and the red pepper was just right. It wasn't so hot that I couldn't eat it and it wasn't too mild. Keep in mind that I am one of those people who always goes for the mild salsa because medium tends to be slightly uncomfortable as far as heat goes. Hope that gives you a better idea of how spicy it ended up being. I love this recipe! I am definitely making it again.

Linguine Pescatore Recipe

If you love seafood and pasta as much as I do, then this delicious Linguine Pescatore Recipe will be right up your alley. This seafood pasta pescatore recipe features linguine in a tomato based sauce with shrimp, scallops, mussels, clams, and calamari!


  • 1 pound linguine pasta
  • 16 large shrimp, peeled and deveined
  • 16 large scallops
  • 24 mussels, washed and debearded
  • 16 littleneck clams, scrubbed
  • 1/2 pound fresh calamari (squid rings)
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup sweet onion, chopped
  • 1/4 cup scallions, chopped
  • 4 anchovy fillets in oil, drained and finely chopped
  • 4 garlic cloves, minced
  • 1 can crushed tomatoes (28 oz)
  • 1/2 cup dry white wine
  • 2 tablesooons butter
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • Salt and ground black pepper to taste


First, let’s make the sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, approximately 3-4 minutes. Then, add the anchovies, garlic, and scallions. Cook until garlic is lightly browned, approximately 1 minute.

Next, stir in the crushed tomatoes, white wine, butter, basil, parsley, oregano, and red pepper flakes. Season with salt and black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until sauce has thickened and reduced slightly, approximately 25-30 minutes.

Bring a large pot of salted water to a boil. Cook pasta for 8-10 minutes, until al dente, and drain.

When the sauce has thickened, increase heat to medium-high. Add the shrimp, scallops, mussels, and clams. Cook for approximately 3-4 minutes. Then, add the calamari. Cook covered until mussels and clams have opened, and the shrimp and scallops are firm and opaque, approximately 3-4 minutes more. Remove from heat.

Try to time the sauce and seafood being done at the same time as the pasta. Add the pasta into the large saucepan and mix well. Season with salt and black pepper if needed.

Then serve this delicious Linguine Pescatore Recipe !


This Linguine Pescatore recipe goes great alongside a glass of dry white wine. I always recommend cooking with wine you would drink, therefore I suggest serving this seafood pasta pescatore recipe with the white wine used in the sauce.

Spicy red pepper and calamari pasta

Heat the olive oil in a large frying pan and add the garlic. Cook for 30 seconds then add the chopped onion, chillies, stock
cubes and pepper and brown well .Add you wine or stock and cook off the alcohol.

Add the peppers and tomatoes, stir well and put a lid on for 5 minutes. This will soften the tomatoes and they will start to release all of their juices. Add the liquidised peeled tomatoes and 1 cup of water and bring to the boil. Reduce the
heat slightly and cook until the sauce has thickened.

Add your calamari and bring the sauce back up to the boil for 3 minutes. Switch the stove off and remove from the heat.

In the meantime bring a large pot of salted water to a rolling boil. Add your linguine, spaghetti or taglietelle and stir. Stir the pasta every few minutes until cooked and drain using a colander.

Return the drain pasta to your pot and add the fresh cream. Add about 100 &ndash 200ml of fresh cream, it will all be absorbed into
the pasta. Stir in well and then add 4 large spoonfuls of the sauce to the pasta and stir well.

Serve portions of linguine topped with another large spoon of the sauce.

Reprinted with permission of Janice Tripepi. To see more recipes, click here.

The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)

Calamari Fra Diavolo

In this classic Italian dish, tender squid rings are smothered with a devilishly spicy tomato sauce. Serve it over a bed of pasta, or pass crusty bread at the table to help mop up the sauce.

Calamari Fra Diavolo

1 can (28 oz./800 g) whole peeled tomatoes

1/2 cup (4 fl. oz./125 ml) fish broth or bottled clam juice

1/2 cup (4 fl. oz./125 ml) full-bodied red wine

3 Tbs. chopped fresh oregano

2 1/2 lb. (1.25 kg) cleaned squid, bodies cut into 1/2-inch (12-mm) rings and tentacles coarsely chopped

1/3 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley

Salt and freshly ground pepper

In a small pot over medium heat, warm the olive oil. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds. Stir in the tomatoes with their juices, breaking them up with the back of a spoon. Add the broth, wine, 2 Tbs. of the oregano and the red pepper flakes. Reduce the heat to medium-low and cook, uncovered, until the sauce is lightly thickened and the flavors have blended, 15 to 20 minutes.

Add the squid, cover, reduce the heat to low and cook until very tender, 25 to 30 minutes. Stir in the remaining 1 Tbs. oregano and the parsley. Season with salt and pepper and serve immediately. Serves 4 to 6.

Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.


    1. Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper stir 1 minute. Add squid sauté just until opaque, about 3 minutes. Add wine simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover simmer over low heat 40 minutes.
    2. Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl drain.
    3. Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
    4. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce toss to coat.

    Linguine with Clam Sauce- A Seafood Favorite

    If you are using canned clam sauce with this recipe, add some extra clam broth to give the sauce a stronger clam taste.

    Spice it up a bit by adding bits of chopped cooked bacon, chopped onion, and minced garlic.

    Your clam linguine will be just as delicious, and even faster to make!

    What's the difference between spaghetti and linguine?

    Spaghetti noodles are thin and round, whereas linguine noodles are flat.

    Linguine is better for recipes that have thinner sauces because the shape of the noodle makes it easier for each bite to be coated in tasty goodness!

    The word linguine in Italian literally means 'little tongue'. It's one of the only types of Italian pasta whose name describes its shape. It comes in whole wheat and white flour versions.

    What else can I use instead of wine or broth?

    You can also use vermouth or vegetable stock for linguine with clams. Other alternatives are white grape juice (a bit sweeter) and apple cider vinegar (very tart), so if using either of these, you may want to eliminate the lemon juice.

    Can I use frozen clams?

    Yes, you can. To thaw frozen, whole clams, put them under cool running water, and then use them immediately. You can add them to this recipe and cook for 6-8 min. You'll know the clams are done when they open.

    Can I use a frozen seafood mix?

    Yes, and there's no need to thaw it first. Just increase the cooking time by 50%. For this recipe, once you add your frozen seafood mix to the wok along with the seasonings, let everything simmer for twice the amount of time: 10 min rather than 5.

    How do I thaw frozen seafood?

    Never defrost frozen seafood at room temperature. It's best to plan ahead and defrost your seafood in the refrigerator the night before making your recipe.

    I like a thicker sauce, what can I do?

    To thicken your sauce, simply add a tbsp cornstarch into a small amount of the liquid and whisk well before adding it back to your linguine with clams.

    How can I make clam sauce for other recipes?

    If you want to make your own clam sauce to have on hand, simply follow steps 2 to 6 in the "Directions" section, without adding any mushrooms.

    You can then let your sauce cool and freeze it in airtight containers to have on hand at a minute's notice.

    Can I use all butter instead of olive oil?

    Yes, you can. In fact, you can get away with using half the amount of oil and butter, if you wish.

    Can I use cooking wine?

    The best wine to use for recipes is a wine that you would drink yourself. Cooking wine tends to be more acidic, higher in salt, and with additional additives that don't do you or your guests any favors.

    Can I make this recipe gluten-free?

    Absolutely. Not only can you use gluten-free pasta, but you can use spiralized zucchini. If you do use zucchini, just know that there is no need to boil it: you skip Step 1 in the above "Directions" and add the spiralized zucchini to your mixture for a few minutes. The zucchini noodles will soften nicely as they heat up.

    You can use any noodles that you enjoy: ramen noodles work well too.

    Can I freeze the leftovers?

    Leftovers will be ok in the refrigerator for 3-4 days. If you want to freeze them, freeze everything mixed in with the pasta in airtight containers, for up to 3 months.

    If you are looking for a quick and delicious meal, this is the perfect recipe. Don't be afraid to add your own twists to it according to your likes, this is a very universal recipe and is bound to turn out great!

    Spicy Calamari Linguine with White Wine Cream Sauce recipe - Recipes

    Garlic Prawns in a Cream Sauce

    With, chili, parsley and white wine

    Garlic prawns or shrimps are one of those meals that deliver high returns. It’s simple to make, quick to cook and the results equate to a fancy restaurant dish. Of course you need good product, so buy the biggest freshest most local shrimps you can find. The ones with the tails still attached are usually the best.


      12 large cleaned and shelled shrimps (prawns) ½ large chili 1 lemon cheek 4 cloves of garlic ½ cup dry white wine ½ cup cream (heavy) ½ bunch of Italian parsley 2 tbsp butter A drizzle of olive oil Salt and pepper


    Unless you’re as quick as a Chef with a knife, I recommend chopping your vegetables first. Start with your chili, remove the stem, split in half and slice thinly lengthwise, then width wise into tiny cubes. Wash and cop the parsley quite finely. Have your garlic cloves peeled and ready to mince.

    In a frying pan on high heat, add a drizzle of olive oil, enough to just coat the bottom. Once the oil is hot, add the shrimps to sear on each side. You don’t want to cook them, just slightly sear them.

    Add the chili, minced garlic and butter. Mix well. Season with salt and pepper. Add a squeeze of lemon juice plus the white wine, mix well and remove the shrimps (prawns) and set aside.

    Add the cream and on full heat, let it reduce until thicker on the outside. Add the chopped parsley and return the shrimps (prawns), mix well and serve over hot rice.

    Watch the video: easy u0026 fast squid pasta. a cheesemongers daughter (August 2022).