Garlic Squid Over Linguine

I thought I broke my husband of the idea that everything has to have meat in it. I thought this meal tasted great. He only ate it because he was hungry. Tell me what you think ....

6 garlic cloves, peeled and sliced
1/2 pound linguine
2 Tbsp olive oil
1/2 lb calamari, cleaned, cut into think rings and tentacles halfed

1 1/2 tsp Emeril's Original Essence

1/4 cup chopped scallions
1 tsp crushed red pepper

1/4 tsp salt
1/4 cup fish stock*
2 Tbsp lemon juice
1 Tbsp unsalted butter

2 Tbsp chopped fresh parsley leaves
2 Tbsp grated Parmesan
Cook the pasta according to package directions in boiling water to which 2 of the sliced garlic cloves have been added.
In a bowl, season the squid with the Emeril's Original Essence.

In a saute pan, heat the remaining  oil, Add the remaining sliced garlic, scallions, red pepper flakes, and salt
and cook, stirring, until fragrant and soft. Add the squid, stock, and lemon juice and stir well. Reduce the heat and cook, stirring, until the squid are tender and cooked through, 2 to 3 minutes. (They will turn an opaque white color.) Remove from the heat,stir in the butter, and adjust the seasoning, to taste.
Add the pasta to the saute pan and toss to warm through and combine. Add the parsley; toss to combine.
Divide among bowls, top with the cheese and serve immediately.

*I do not use a lot of seafood stock and I do not usually buy whole fish so I do not have the makings of good stock. I like to use Penzeys Seafood Base and Seasoning. You add 1 tsp of base to 1 cup of warm water and voila!

Pasta with Shrimp Calamari and Basil

We found this meal a little to bland for our tastes. Adding a little hot sauce to each serving improved the taste tremendously.I served a wedge salad.

Pasta with Shrimp Calamari and Basil
1/2 lb raw shrimp, peeled, deveined, divided

1/2 lb cleaned calamari , sliced, divided
12 ounces mediium to large size pasta (such as rigatoni. I used Creste Di Galli .. I had had never heard of it eaither but it was free when I bought 2 bottles of Coppola wine).

3 Tbsp olive oil, divided
1 1/2 cups thinly sliced leeks 

2 garlic cloves, thinly sliced
1/8 teaspoon dried crushed red pepper
1 8-ounce bottle clam juice
2 tablespoons butter, divided
1/4 cup grated Parmesan cheese plus additional (for serving)
1/2 cup thinly sliced fresh basil, divided
Set aside half of the shrimp and calamari in a medium bowl.
Coarsely chop remaining shrimp and calamari using on/off turns for a food processor until shrimp mixture is finely chopped.
Cook pasta according to package directions.

Meanwhile, heat 2 Tbsp oil in a skillet. Add leeks, garlic, and crushed red pepper; sauté until leeks are tender but not brown, about 5 minutes. Add chopped shrimp mixture; stir until shrimp and calamari are just opaque, about 2 minutes. Add clam juice and simmer to blend flavors, about 3 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Set sauce aside; cover to keep warm.
Melt remaining 1 tablespoon butter with 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add whole shrimp and sauté 2 minutes. Add calamari and cook until just opaque, about 2 minutes longer.
Add chopped shrimp and calamari sauce, 1/4 cup cheese, and 1/4 cup basil and toss to blend with drained pasta. Divide pasta among plates and top with sautéed shrimp mixture; sprinkle with remaining 1/4 cup basil.Serve with additional Parmesan on the side.