Pasta Calamari

A savory broth with penne pasta and tender squid.


1 pound penne pasta

2 tablespoons olive oil

6 cloves garlic, chopped

1/2 cup chicken stock

1/2 cup white wine

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cayenne pepper

1 1/2 teaspoons dried oregano

1 pound calamari, sliced into rings, tenticles chopped

4 small tomatoes, diced (about 2 cups)

1 lime


Cook pasta until al dente.

Meanwhile, in a large skillet, heat olive oil and cook garlic 10 seconds.  Add stock and wine and let simmer 5 minutes, until reduced sligihtly.  Stir in salt, pepper, cayenne and oregano.  Add calamari and tomatoes and cook five minutes (no longer).

Squeeze lime over, add about 2/3 of the cooked and drained pasta (reserve remaining pasta for a little pasta salad).  Toss well 4 - 6.