Calamari "Fettuccini" with baby shrimp, cherry tomatoes, and fresh clipped spinach
3 calamari steaks (if not the calamari steaks are not available you can use calamari tubes)
12 – 15 baby shrimp (60-70 count- peeled and deveined)
8-10 fresh basil leaves (thinly cut)
½ cup of fresh clipped spinach
½ cup of cherry tomatoes (cut in half)
½ cup of white wine
½ cups of clam stock
1 minced shallot
4 tablespoons of butter
4 to 5 cloves of minced garlic
½ cup of all purpose flour
1 teaspoon of red hot pepper flakes
Salt and pepper to taste
Cut the calamari fettuccini into thin slices to resemble fettuccini pasta
Blanch the calamari for one minute in boiling, salted water
Tossed the baby shrimp in flour and add to hot sautéed pan along with butter, garlic and shallots and allow to lightly brown – once brown add the fresh cherry tomatoes, white wine, calm stock, red hot pepper flakes, spinach, basil, and salt and pepper.
Add the blanched calamari to the above mixture and toss
Top with fresh grated Pecorino Romano.