Very Quick Calamari, Artichoke Linguini and Thai Seasoning

  • 1  Pkg of Rossi Pasta of Artichoke Linguini, cooked and in reserve
  • 12  ounce  calamari, chopped and patted dry
  • 6  scallions, chopped
  • 4  tablespoon  minced dried onion
  • 1  cup  coconut milk
  • 4  tablespoon  tamari
  • 3   tablespoon  white wine, dry sherry or vermouth
  • 3  tablespoon  rice wine vinegar
  • 2  tablespoon  lime juice
  • 2  tablespoon  Thai seasoning
In a large skillet bring all liquids except the coconut milk to a slow boil. Add calamari and saute'for about 2 minutes stirring with a wooden spoon. Add the scallions and saute another minute. Add the coconut milk and the Thai seasoning and stir back to a slow boil. Remove from heat. Combine the mixture with the warm pasta and taste test; maybe a tiny bit more seasoning? Your call, serve, enjoy!

Yields approx. 8 cups