Browned Garlic Butter Linguine With Calamari Rings

Directions

1. Seafood Alternatives: shrimp, clams, crabmeat, lobster meat Cut the butter into 4 pcs and heat it in a small saucepan over medium-low heat. When the butter bubbles, skim the foam from the top and throw away. Add in the garlic and simmer gently over medium-low to low heat till the lowfat milk solids on bottom of the pan are golden brown, about 20 min. 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.)
2. Cut the calamari tubes into 1-inch lengths. For an optional finish, use a sharp knife or possibly scissors to make cuts 1/8-inch apart along both open sides of the tubes, cutting almost to the center.
3. Bring 4 qts of water to a boil in large pan. Add in the pasta with 1 tsp. salt, if you like, and boil uncovered till tender, about 10 min.
4. While the pasta is cooking, reheat the clarified butter in a medium skillet. Add in the calamari tentacles, if using, and cook over medium-high heat for 1 minute. Add in the calamari rings and continue cooking till both are just opaque and still tender, 1 to 2 min longer. Stir in the garlic and take from the heat.
5. Drain the pasta well and put it in a large serving bowl. Set 1 Tbsp. of the parsley aside. Add in the remaining parsley, calamari, garlic and butter to the pasta and toss to coat well. Season to taste with salt and pepper.
6. Divide the pasta and calamari among 4 plates. Sprinkle with the cheese and remaining parsley and serve right away.
7. This recipe yields 4 servings.
8. Comments: The rich, mellow flavor of tender golden brown-roasted garlic, usually baked in the oven, is easily and quickly achieved by slowly cooking it in butter. Any shellfish which you love to dip in butter is a perfect choice for this simple dish. Serve with Caesar salad or possibly tender greens dressed with a fruit vinaigrette.