Calamari and chicken linguine

Recipe from: 30 June 2011

Ingredients 11
Servings 1
Minutes 15 mins


Serving Change
  • calamari, the tubes cleaned and cut into three small rings, plus tentacles
  • 8
    chicken thighs, deboned and chopped into 4 and patted dry with a tea towel or some kitchen paper
  • 1
    large onion chopped
  • 2
    medium sized red chillies, chopped with the seeds. If you don’t like too much chilli just add them w
  • 5
    cloves of garlic, finely chopped
  • 600
    rosa tomatoes, cut into quarters
  • 300
    dry white wine
  • black pepper
  • 1
    chicken stock cube
  • olive oil
  • basil pesto


15 mins
Heat enough olive oil to just barely cover the bottom of a frying pan.
Add the chopped chicken in batches so as not to overcrowd the pan. Lightly brown and remove to a bowl and cover with a plate.
Brown the onion, chilli and garlic. Add back the chicken and chopped tomatoes.
Add the white wine to the pan. Make sure that to scrape all of the nice caramelised brown bits off the bottom of the pan, as this is where all the flavour is hiding.
Cook until the alcohol has all evapourated.  If there is still alcohol, you will be able to smell it by leaning over the pot.
Add the chicken stock cube, black pepper and a cup of water to keep the sauce loose.
Bring to the boil and reduce the heat to between a medium and hot. Let the sauce cook for about 20 minutes.
When cooking calamari, cook it for either 3 minutes or 3 hours. Anything in between will be rubbery.
Add the calamari to the pan, give it a stir, put the lid on and let it cook at full heat for no more than 3 minutes.
Give the sauce another stir, cover it with a lid and switch off the stove and remove the pan to a cold plate. Leave the lid on and let the sauce rest.
Boil your pasta of choice in a big pot of salted water. Drain and mix with half of the sauce.
Serve portions with a little extra sauce on top of the pasta and a drizzle of basil pesto.

Reprinted with permission of Janice Tripepi.
To visit Janice Tripepi’s blog, click here.


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