Comments on: Free range egg fettucini with Calamari Sauce

By: Nine ways to use pesto - eatwell.eatgreen

Nine ways to use pesto - eatwell.eatgreen — Sun, 07 Mar 2010 02:51:58 +0000

[...] smugly perhaps, and picked basil. My smugness has gone. I forgot to take into account my ability to make it rain when I entertain. Last night I was supposed to be hosting a cocktail party. The plan was for cocktails and nibbles, [...]

By: Natalie

Natalie — Wed, 17 Feb 2010 02:45:49 +0000

lovely, very fulfilling looking dish.

By: Heather

Heather — Fri, 12 Feb 2010 22:09:11 +0000

Good question Swati. I wondered if we’d be chewing through rubber bands too. But no it doesn’t. Perhaps it’s because it’s shallow fried quickly and then simmered, I’m not too sure. The end texture has the bite that calamari has but certainly not that stringy, chewy mouthful you’re worried about. I got my calamari as tubes from a good fishmonger, and sliced them thinly myself at home. I think if you start with good quality ingredients, you’ll get a great result. Thanks for stopping by.

By: Swati

Swati — Fri, 12 Feb 2010 19:34:57 +0000

The recipe looks delicious, but I have only one question: Does the calamari not get chewy? Traditional wisdom — and my own deep-frying experience — dictate that calamari gets chewy if cooked for too long. I would love to know more so I can try your recipe without fear.