Calamari in a Creamy White Wine Sauce

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large skillet over medium-high heat. Add crushed garlic and cook for a few seconds until it turns golden brown. Stir in the squid and cook until it turns white. Pour in white wine and cherry pepper slices; bring to a simmer and cook until the wine is reduced by half about 3 minutes.

Stir cornstarch into the cream and add to the simmering calamari. Season with red pepper flakes basil salt and pepper; stir until thickened. To serve toss pasta with sauce and sprinkle with Parmesan cheese.