Calamari "Noodles" With Black Olives And Arugula
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 pinch
Crushed Red Pepper Flakes1
Salt1 cup
White Wine (dry)1 cup
Kalamata2 tbsps
Chives (chopped, for garnish)Directions:
1
Cut each calamari tube in strips lengthwise that are about 1/4-inch wide
2
If using the tentacles, cut in segments
3
Coat a large saute pan generously with olive oil
4
Add the smashed garlic cloves and crushed red pepper and bring to a high heat
5
When the garlic is golden brown and very aromatic remove the garlic and discard
6
Carefully add the calamari and quickly toss or stir in the hot oil
7
Season with salt and saute for 1 to 2 minutes or until the calamari turn from translucent to opaque
8
Add the wine and the olives and cook until the wine has reduced by about half
9
Taste to see if the seasoning is correct
10
While the calamari is cooking, toast or grill the bread
11
Rub the bread with the remaining garlic clove and drizzle generously with olive oil
12
Divide the arugula between 4 serving bowls
13
Spoon the calamari and juices over the greens
14
Cut each piece of bread in half on the bias and arrange on the calamari
15
Garnish with chives and serve
16
What a noodle!