Ingredients:

COCONUT SAUCE:
2 tbsp butter
2 tbsp all-purpose flour
1 can coconut milk (14 oz.)

CALAMARI:
2 lbs calamari (or squid), cleaned
1 clove garlic
2 tbsp butter
2 sprigs of parsley
pinch of curry
salt to taste (about 1/2 tsp)
1/4 tsp white (or black) ground
pepper
1/4 cup dry white wine
1/4 tsp Salt
1/8 tsp Pepper

NOODLES:
1 package noodles or spaghetti
(or any pasta you like)
salt to taste


To prepare sauce, melt 2 tbsp
butter in skillet over medium
heat.
Add flour.
With wire whisk, quickly stir
butter and flour and cook over
low heat until flour is
well-blended with butter, about
1 minute. Stir constantly. Cook
over low heat until
well-thickened, about 3
minutes, stirring often.
Add coconut milk.
Stir well with wire whisk until
smooth.
Cut calamari into thin rings.
Cut both garlic edges off and
discard.


Pull papery skin off and discard.
Cut garlic in half, lengthwise.
Cut each half into several thin
strips, lengthwise.
In another large skillet, melt 2
tbsp butter over medium heat.
Meanwhile, chop parsley fineley.
Add garlic and parsley to melted
butter.
Add curry.
Add salt.
Add pepper. Sauté gently for 3
minutes, or until light-golden.
Add calamari rings and saute
for 3 minutes over medium heat.
Add wine.
Add coconut sauce.
Stir well until smooth. Simmer
over medium heat for 8-10
minutes, or until calamari rings
are tender but not overcooked.
Meanwhile, bring water to boil in
large pot. Add salt to taste
(about 1 tsp), if desired.
Use any spaghetti or pasta you
like. In this case, we use
Japanese noodles.
When water comes to a rapid
boil, add noodles.
Reduce heat to medium-high.
Stir spaghetti or noodles
constantly. Follow directions on
noodles' package and cook
noodles for the time stated.
About a minute before the end
of cooking time, taste a noodle
to see if it is soft enough. Pasta
cooked al dente (to the taste or
desired firmness/softness)
tastes better. When noodles (or
pasta) is cooked al dente, there
should be a slight resistance in
the center when pasta is
chewed.
Place colander or strainer in sink
and drain noodles.
Run noodles under cold water
briefly.
Place noodles on serving plate
and top with cooked calamari.
Pour sauce generously over the
dish. If desired, you may garnish
calamari rings with parsley
flakes sprinkled over dish, or
with apple and lemon slices on
the edge. Serve immediately.
Cut garlic thinly, crosswise.
Tender calamari, sauted in wine and mixed with
coconut sauce - what could be better?
Calamari in Coconut Sauce
Adapted from


The Great American
Seafood Cookbook
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