1 ounce of extra virgin olive oil
2 ounces chopped garlic
8 ounces calamari
2 ounces white wine
1 ounce butter
10 ounces Linguine
6 ounces Marinara sauce
1. In a saute pan, heat oil, garlic, and butter. Sweat garlic til golden brown.
2. Add Calamari and deglaze pan with white wine
3. Add Marinara sauce, pinch of salt, and pepper and bring to a boil.
4. Reduce heat by 1/4.
5. Toss pasta with calamari and sauce.
6. Place in large pasta bowl, garnish with fresh parsley.