Total Calories: 119
1 Crumble the saffron into the warm water and set aside.
2 In a skillet large enough to hold all of the pasta, cook the onion and garlic in 4 tablespoons of the oil over medium heat until the onion is lightly golden, about 10 minutes. Add the calamari and cook, stirring, until the calamari are just opaque, about 2 minutes. Add the wine and salt and pepper to taste. Bring to a simmer and cook 1 minute.
3 Stir together the remaining 1 tablespoon oil and the flour. Stir the mixture into the calamari. Bring to a simmer. Add the saffron mixture and cook 5 minutes more.
4 Meanwhile, bring at least 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt. Stir well. Cook over high heat, stirring frequently, until the pasta is tender but slightly underdone. Drain the pasta, reserving some of the cooking water.
5 Stir the pasta into the skillet with the calamari. Add a little of the reserved cooking water if the mixture seems dry. Stir in the parsley and mix well. Remove from the heat and drizzle with a little extra-virgin olive oil. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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