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Gemelli Calamari with
Prociutto |
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10 oz squid – cleaned and cut into rings |
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14.5 oz can diced tomatoes |
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6 oz tomatoe paste |
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6 oz water |
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10 oz sweet frozen peas |
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1 shallot – chopped fine |
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1 large yellow onion – chopped fine |
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6 cloves minced garlic |
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2 green scallions – chopped |
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4 oz prosciutto ham – cut small |
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4 TBS red wine vinegar |
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2 TBS olive oil |
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2 TBS butter |
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1 TBS fresh rosemary – 2 pieces left on stalk |
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salt/black pepper to taste |
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1 lb gemelli pasta |
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In large pot boil water and cook gemelli pasta. In a large sauce pan, over medium heat add onions, shallots, garlic, oil, and butter – sauté 5 minutes. Add tomatoes, tomatoe paste, H20, vinegar, rosemary and bring to boil. Add peas, prociutto, and scallions – reduce to simmer 3 minutes. Add squid rings add cook on medium for 3 minutes. (overcooking turns squid to elastic). |
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Serve over pasta – serves 4. Ummmmmm! |