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Farfalle With Roasted Red Pepper Sauce and Fried Calamari

1 lb. Farfalle cooked al dente


Roasted Red Pepper Sauce
4 ea. roasted red peppers 1 tsp. salt
2 tbs. shallots, minced 1 tsp. white pepper
1 tbs. garlic, minced 1 cup parmesan cheese
2 tbs. olive oil ½ cup calamata olives
1 cup white wine ½ cup fresh basil, julienne
1 qt. heavy cream

In sauce pan sauté shallots, garlic, and peppers in olive oil for 2-3 minutes. Add white wine and reduce by half. Add heavy cream, salt, and pepper and reduce until slightly thickened. Puree mixture in blender. Adjust seasoning. In mixing bowl toss farfalle, sauce, parmesan cheese, olives and basil. Place on serving plate and top with calamari.

Fried Calamari
1 lb. fresh calamari, cleaned and cut into rings
1 cup flour 1 tsp. salt
½ cup parmesan cheese 1 tsp. white pepper
1 tbs. dried basil 1 tsp. garlic power

Combine all dry ingredients in mixing bowl. Heat oil for deep frying to 350°. Toss calamari into seasoned flour, then deep fry. Drain on paper towels





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