Canadian Living 2019-10-01

CANADIAN LIVING OCTOBER 2019 | 113

A gluten-free diet doesn't mean

sacrificing taste. Check out the

wide variety of ingredients now

available in grocery stores.

TEST

KITCHEN

TIP

Substitute your

favourite gluten-

free pasta in this

recipe. Corn,

rice or chickpea

pasta are all good

alternatives.

SURF & TURF
FETTUCCINE

MAKES 4 SERVINGS
HANDS-ON TIME 15 MINUTES
TOTAL TIME 25 MINUTES

400 g quinoa fettuccine
olive oil
4 cloves garlic, minced
2 small cayenne peppers,
minced
1 cup calamari rings, cleaned
1 cup dry white wine
1 cup cherry tomatoes
4 slices prosciutto or cooked
gluten-free bacon, sliced
salt and pepper

In pot of boiling salted water, cook fet-
tuccine according to package directions.

Meanwhile, in large saucepan set

over medium heat, cook olive oil,

garlic, cayenne and calamari until

calamari is tender, about 5 minutes.

Stir in wine. Drain pasta; add to

saucepan along with tomatoes.

Remove from heat. Drizzle olive oil

over top; sprinkle with prosiutto,

tossing until pasta is well coated.

PER SERVING about 470 cal, 18 g pro, 7 g total fat

(1 g sat. fat), 84 g carb (3 g dietary fibre, 4 g sugar),

5 mg chol, 4 mg sodium.