Calamari And Tomato Pasta

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, grated
• 1 stalk celery, very finely chopped
• 1 sweet red pepper, sliced
• 4 garlic cloves, minced
• 1 chili, finely chopped
• 250 ml dry white wine
• 2 (400 g) cans tomatoes, peeled and chopped
• 1 tablespoon oregano, dried (or 3T fresh chopped)
• 2 tablespoons Thai fish sauce
• 1 tablespoon soya sauce, Kikkoman is best
• 2 teaspoons white pepper
• 2 teaspoons turmeric
• 800 g squid rings
• 125 ml cream
• 500 g pasta, thin and flat like linguini, taglierini, preferably fresh, cooked according to packet instructions
• 100 g rocket, similar spicy fresh green leaves

1. Over medium-high heat soften onion, carrot and celery in olive oil. After a few minutes add sweet pepper, garlic and chilli. Sautee for a few more minutes.
2. Add a cup of white wine and reduce a bit, stirring, to create a stock base for your sauce.
3. Add tomatoes, oregano, fish sauce, soya sauce, white pepper and turmeric. Bring sauce to the boil, stirring.
4. Add calamari rings. Cook for 3 minutes then turn the heat down to medium-low.
5. Add cream and allow sauce to bubble slightly.
6. Serve immediately over thin flat pasta, and top with fragrant fresh leaves.

olive oil, onion, carrot, celery, sweet red pepper, garlic, chili, white wine, tomatoes, oregano, fish sauce, soya sauce, white pepper, turmeric, squid rings, cream, rocket

Taken from www.food.com/recipe/calamari-and-tomato-pasta-478351 (may not work)