4 oz cooked, sliced sausage (we use Andouillie)
1 T. whole butter
¼ c. chopped tomatoes
¼ c. basil
¼ c. white wine
¼ c. fish stock
¼ c. tomato juice
1 tsp red pepper flakes
1 T. chopped garlic
1 c. angel hair pasta (cooked)
1. Saute calamari and sausage
in hot pan with extra virgin olive oil.
2. Add butter, tomatoes, basil, garlic, red pepper flakes
3. Add wine, fish stock, tomato juice
4. Simmer until sauce reduces
5. Toss in angel hair and toss until pasta is hot
6. Serve in large bowl
7. Garnish with shaved Parmesan cheese and fin herbs
