Tomato Fettuccine With Calamari And Snow Peas
1/2 lb (225 g) young calamari (squid), cleaned and cut into rings
Milk
3/4 lb (340 g) fresh tomato fettuccine or 2/3 lb (300g) dried
3 tbsp (45 mL) unsalted butter
Dash cognac or brandy
10 small snow peas, both ends trimmed, halved
Salt and white pepper
1 to 2 pinches pure saffron powder
3/4 cup (185 mL) cream
1. Cover calamari rings with milk and soak for 45 minutes
2. Cook fettuccine in boiling salter water.
3. Drain calamari, reserving milk, and fry quickly in melted butter until tender, 1 to 2 minutes. Add cognac and cook, stirring, until liquid is reduced. Add 1/2 cup (60 mL) of the soaking milk and reduce the liquid slightly before adding the snow peas. Season with salt and pepper and add saffron, then cook briefly before adding cream. Heat until slightly thickened.
4. When fettuccine is al dente, drain, then transfer to warm plates. Spoon sauce over pasta then serve.
