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 – 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.