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Calamari and Noodles


1 1/2 lb. calamari
4 tablespoon flour
4 tablespoon butter
1/2 cup white wine
1/2 cup water
2 cloves garlic, pressed
2 tablespoon thyme
2 tablespoon parsley
Pepper to taste

Clean calamari by removing tentacles and removing inksack and membrane. Slice body sack into circles and cut up tentacles. Melt butter in large frying pan and brown garlic in butter. Add flour and mix thoroughly. Add wine and water to make sauce. Add spices. Add calamari and cook until it turns opaque white. Grind fresh pepper into sauce. Serve over hot noodles. Sprinkle Parmesan cheese.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.