Ingredients
12 Calamari tubes
2 red onions, diced
6 garlic cloves, minced
500 g shrimp, cooked & chopped
500 g crabmeat, cooked & diced
1 tbsp SIDS RASPBERRY VINEGAR
200 g butter
350 g cream cheese, cubed
2 garlic cloves
3 cups milk
280 g Parmesan cheese, grated
¼ tsp NY Cut pepper
¾ cup tasty cheese, grated
1 pkt Linguine pasta
Directions
Preheat oven to 175°C then rinse the calamari tubes, and pat dry.
In a large bowl, stir together onions, 4 cloves of minced garlic, shrimp, crabmeat and SIDS RASPBERRY VINEGAR. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a soaked toothpick. Arrange in a single layer in the bottom of a 23 x 33 cm baking dish. Set aside.
Melt the butter in a pan over a medium heat. Stir in cream cheese and 2 cloves of minced garlic until the cream cheese has melted. Gradually whisk in the milk. Cook until heated through, then remove from heat and stir in the Parmesan cheese and pepper. Pour all over the tubes in the baking dish. Sprinkle about 2 tbsp of Romano cheese over each one.
Bake uncovered until the cheese is browned and the sauce is bubbly.
Meanwhile, in a large pot, cook the pasta as per packet instructions.
Serve calamari and sauce on a bed of linguine with a sprinkle of Parmesan cheese on top.
