1 package of Rossi Pasta Artichoke Linguini, cooked and in reserve
12 oz cleaned calamari, chopped and patted dry
6 scallions, chopped or 4 tablespoons minced dried onion (much quicker, great crunch, less flavor)
1 cup coconut milk
4 tablespoons tamari
3 tablespoons white wine, dry sherry, or vermouth
2 tablespoons rice wine vinegar
2 tablespoons limejuice
2 tablespoons thai seasoning
1. In a large skillet bring all liquids except the coconut milk to a slow boil. Add calamari and sauté for about 2 minutes stirring with a wooden spoon. Add the scallions and sauté another minute. Add the coconut milk and the thai seasoning and stir back to slow boil. Remove from heat.
2. Combine the mixture with the warm pasta and taste test.