Gluten-Free Calamari Pasta + Pomegranate Serrano Margarita Recipes

On Friday's "Home + Family" on Hallmark Channel, Alex Thomopoulos joined mom Cristina Ferrare and Mark Steines in the kitchen to cook up a delicious gluten-free dish.

Thomopoulos explained that she had recurring stomach problems growing up and would complain to her mom about them but Ferrare just chalked it up to a kid trying to get out of going to school. It wasn't until two years ago that Thomopoulos was diagnosed with Celiac disease and the mystery of her stomach ailments was solved.

A private chef, Thomopoulos had to change her way of cooking to avoid gluten. She started her gluten-free food blog against-thegrain.com featuring tasty gluten-free recipes anyone can enjoy. She also hosts the cooking show "Gluten-Free with Alex T" the Hungry YouTube channel and a new show called "Bites + Booze."

Thomopoulos cooked up a delicious gluten-free Calamari Pasta and Pomegranate Serrano Margarita on the show that got rave reviews from all who tasted it. Below is the full recipe and instructions.

“Home +  Family” is a two-hour weekday lifestyle, ultimate how-to show hosted by Mark Steines and Cristina Ferrare. The program airs MONDAY-FRIDAY (8 a.m. – 10 a.m. ET/PT) on Hallmark Channel.

GLUTEN-FREE CALAMARI AND PASTA

1 1/2 pounds squid, cleaned, bodies cut into rings.
3 to 4 tablespoons olive oil 2 cloves garlic, thinly sliced
1 shallot, thinly sliced
Pinch red pepper flake
4 anchovy filets
 ½ cup clam juice
1 cup white wine
1 (28-ounce) can organic tomato sauce
1/2 cup chopped parsley leaves
1 pound gluten-free linguini or spaghetti (preferably brown rice pasta;brand Tinkyada)
Salt and freshly ground black pepper

1. In a large saucepan, heat olive oil. Add shallots, garlic and red pepper flake. Saute for 2 minutes, turn the heat down to prevent burning. Add the anchovy and let it dissolve in the oil.

2. Add white wine and clam juice and let it cook down for about 5-6 minutes.

3. Add tomato sauce and all but one tablespoon parsley to the pan.

4. Cook uncovered for 15-20 minutes.

While the sauce is cooking bring a large pot of water to a boil. Add a handful of salt to the water. Cook brown rice pasta a few minutes under what the cook time is on the package. When done cooking, strain the noodles and run under cold water to stop the cooking and remove the starch. Set aside. Next, add the calamari to the sauce and cook for 3-4 minutes. Add sauce to the pasta, reserving some for topping the pasta. Mix well. Sprinkle with parsley. Serve.

POMEGRANATE AND SERRANO MARGARITA 

1/2 cup silver tequila
1 serrano chili, sliced thin
1/4 cup triple sec
1/4 cup lime juice
1/2 cup pomegranate juice
1/4 cup+2 TBSP agave nectar
2-5 dashes of orange bitters
Garnish: 1/4 cup pomegranate seeds

Thinly sliced lime wedges Fresh Mint Leaves Salt and Lime zest to rim the glasses

1. In a small dish, add salt and lime zest. Take a lime wedge and run it along the sides of 4 small cocktail glasses. Dip each glass into the salt mixture. Add ice to each glass.

2. Place all ingredients into a pitcher with ice. Stir to combine. Pour liquid into glasses.
Garnish with fresh pomegranate seeds, lime rounds and mint. Sip and enjoy!