Source: America's Favorite Food Associations

Browned Garlic Butter Linguine
Great when served with Caesar salad with a fruit vinaigrette!
Serves: 4
Prep Time: 20 minutes
Cook Time: Simmer 20 minutes


1/2 cup unsalted butter
6-8 cloves garlic, large, peeled and thinly sliced
6-8 ounces calamari, cleaned
12 ounces linguine, dry
salt and pepper
1/4-1/2 cup Romano cheese

Cut the butter into 4 pieces and melt it in a
small saucepan over medium-low heat. When
the butter bubbles, skim the foam from the top
and discard. Add the garlic and simmer gently
over medium-low to low heat until the milk
solids on bottom of the pan are golden, about
20 minutes. Scoop the garlic into a small dish,
leaving most of the butter in the pan; set both
aside. (The garlic and butter can be made to
this point then refrigerated up to several days.)

Cut the calamari tubes into 1-inch lengths. For
an optional finish, use a sharp knife or scissors
to make cuts 1/8-inch apart along both open
sides of the tubes, cutting almost to the center.

Bring 4 quarts of water to a boil in large pan.
Add the pasta with 1 teaspoon salt, if desired,
and boil uncovered until tender, about 10

While the pasta is cooking, reheat the clarified
butter in a medium skillet. Add the calamari
tentacles, if using, and cook over medium-high
heat for 1 minute. Add the calamari rings and
continue cooking until both are just opaque and
still tender, 1 to 2 minutes longer. Stir in the
garlic and take from the heat.

Drain the pasta well and put it in a large
serving bowl. Set 1 tablespoon of the parsley
aside. Add the remaining parsley, calamari, garlic
and butter to the pasta and toss to coat well.
Season to taste with salt and pepper. Divide the
pasta and calamari among 4 plates. Sprinkle with
the cheese and remaining parsley and serve
right away.