Fettuccine Garlic Mari
|Olive oil||1 Tablespoon|
|Parsley||1⁄4 Cup (4 tbs), finely chopped (Packed)|
|Dry white table wine||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Parmesan cheese||2 1⁄2 Ounce, freshly grated|
|Garlic heads||2 (About 30 Cloves In Count)|
|Butter||4 1⁄2 Tablespoon|
Press garlic cloves.
Clean calamari, cut into filets and slice the filet into Â¼-inch strip, each.
Stir-fry garlic into 1 Â½ tablespoon butter and olive oil with frequent stirring method until garlic turns tender and gets a golden hue.
Add calamari and cook the mix against medium-low heat, by frequent turning the ingredients until the strips turn into curly.
Trim the flame, add wine and parsley in the preparation and extend cooking time for more 2 minutes.
In the meantime, cook fettuccine noodles as per the cooking direction mentioned on its packet.
Once the noodles are boiled, drain the water.
Take a hot serving bowl and melt remaining 3 tablespoons of butter in it.
Mix heavy cream, butter, and parmesan cheese and finally add cooked calamari and boiled fettuccine in it.
Mix all ingredients with a pasta fork.
Cook Calamari and fettuccine at the same time separately so that processing of both is complete almost at same time.