My brother Thien always impressed me and my friends with his dynamic personality and humor any time we ate at Macaroni Grill and asked for his section. I think I was with my friend Monica Horn when he sent over a special dish that was not even on the menu - sauteed calamari!
He just wrote it up on his ticket - calamari sauteed in olive oil and garlic - and Chef Ed prepared it. I remember my friend Amanda saying that she introduced the dish to a few other Mac Grills that she opened throughout the country. I love making Thien's dish to this day.
- 1 Package Calamari
- 2 - 3 cloves of garlic
- Half of a white onion finely diced
- Chopped green onions - just a handful
- Half a Lime
- 2 Tablespoons of butter or olive oil
- Angel Hair Pasta
- Cherry or Grape Tomatoes
- Half cup of wine or chicken stock
- Hopefully you found some pre-cleaned calamari that you can thaw, open up and lay out onto paper towels. Cut the bodies in half and leave the tentacles intact.
- Heat your oil or butter over medium high heat. Add onions and sautee about 5 minutes until soft. Add garlic, tomatoes, and wine or stock. Cook about 3 minutes.
- Next, add the calamari and spinach. Toss around the pan with a spatula or wooden/bamboo spoon. When the calamari turns opaque, it is ready. (about 3 - 4 minutes) Squeeze lemon or lime juice over it. Very delicious over angel hair pasta and topped with asiago cheese.