Fettuccine with Calamari and Eggplant
|Fettuccine||12 Ounce (Preferably Black Squid Pasta)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Eggplant||8 Ounce, diced|
|Garlic||2 Teaspoon, minced|
|Calamari||10 Ounce (Squid)|
|Calamari||10 Ounce, cut into 1/4-inch rings|
|Fish stock/Clam juice||1 Cup (16 tbs)|
|Tomatoes||1 Cup (16 tbs), diced|
|Hot pepper flakes||1 Pinch (Or To Taste)|
1. In a large pot of boiling salted water, cook fettuccine 8 to 10 minutes or until al dente.
2. To prepare the sauce, in a large skillet, heat olive oil over medium-high heat and cook eggplant and garlic stirring, until golden, about 5 minutes.
3. Stir in squid, fish stock, tomatoes and hot pepper flakes and cook until squid is just done, about 3 minutes.
4. Toss drained pasta with sauce and serve.