Ingredients

　　1 pound calamari, cut into thin rings

　　2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)

　　4 garlic cloves, chopped

　　1 teaspoon crushed red pepper flakes

　　1/2 cup dry white wine

　　1 14-ounce can chunky-style crushed tomatoes

　　1 teaspoon curry powder

　　Pinch of ground cinnamon

　　Salt and freshly ground black pepper

　　A handful of chopped fresh flat-leaf parsley

　　3/4 pound egg fettuccine, cooked al dente

　　10 fresh basil leaves, shredded or torn

　　Pat the calamari dry. Heat a large skillet over medium-high heat. Add the EVOO and calamari and cook for 3 minutes, turning frequently. Add the garlic and red pepper flakes and cook for 2 minutes more. Add the wine and cook off, 30 seconds. Add the tomatoes, curry, cinnamon, salt, pepper, and parsley. Toss the pasta with the calamari and sauce and turn out onto a large platter. Cover with the basil and serve.

　　Rachael Ray 365: No Repeats