One tradition here at Crest Cottage is Monday Macs. We have macaroni on many Mondays here. It makes meal planning so much easier for us to know what type of food we will have on a certain day. Don’t get me wrong, we deviate from that, but our fall-back is always Monday Macs.
We keep it interesting by always changing up the way we have it. This week? Linguini with Calamari and Garlic! Check out the ingredients:
Anchovies (don’t let that scare you, please!!)
To start, set aside a pot of water that is salty like the ocean to boil. Then, add some sea salt to a pan, and add the sliced up garlic.
Smash the daylights out of the garlic.
Add some butter and saute the garlic until you can smell the deliciousness. Then add defrosted frozen calamari or fresh cut into rings. We had the remnants of a bag of frozen in the freezer. That is actually what prompted this meal. I was trying to make room in the freezer and that bag was annoying me. Whoever said necessity was the mother of invention was wrong. Annoyance is.
While the calamari is bathing in the garlic (wish I could bathe in garlic butter… or at least swim in it….), mash up a can of anchovies. I know, I know, it sounds scary… ANNNN-CHOOOO-VIEEES. They aren’t. Especially in this dish. The calamari already makes it vaguely fishy, so you don’t notice any from the anchovies. They just add a dimension of saltiness and depth of flavor. Try it.
Add the anchovies to the garlicky goodness. and yes, I am aware of how weird the mashed anchovies look.
When everything seems good and garlicky, add in the washed kale. You might need to add a bit more butter at this point.
The kale will quickly wilt down and absorb the flavors. Add some more butter (I love butter!) and the some bread crumbs, parsley, and any other seasonings you would like.
Since you hopefully added the linguine to the pot when it boiled, you now have cooked macaroni to serve this amazing meal with. Enjoy it!
This post was featured on Tuesday Twister at GNOWFGLINS and Presto Pasta Nights hosted at Chez Cayenne!