Heat olive oil in a sauté pan. Add calamari and cook for 1 minute at medium-high heat. Add garlic and wine. Cook until the liquid is almost gone. Add Swiss chard, pine nuts, and marinara. Cook 1 to 2 minutes, then add cheese, salt, and pepper. Cooking time: 5 minutes. Serves 2 as an appetizer.
This recipe is from The Lobster Trap, 290 Shore Road, Bourne • lobstertrap.net
This recipe is from Cape Cod LIFE’s second annual “Best of” recipe section from the April 2017 issue.