Creamy Calamari Fettuccine

This is actually my own creation!  I didn't have anything planned for dinner, and we had some calamari in the freezer, which always sounds good.  : )  So I made this up as I went along.  You can use any color bell peppers that you like, or add other veggies if you want.

Creamy Calamari Fettuccine

4 cloves garlic, minced
2 Tbsp olive oil
1 pound Calamari, sliced into 1/2 -inch thick rings
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 small carrot, thickly sliced
1 14-oz. can chicken broth
1 12-oz. can evaporated milk
1/4 C. flour
2 tsp. dried parsley (or more, to taste)
Tabasco sauce to taste
Lemon juice, to taste
Salt and freshly ground pepper, to taste
1 pound fettuccine, cooked and drained.
Parmesan cheese, optional

Drizzle the olive oil into a large sauce pan or skillet.  Add the garlic and cook, stirring frequently until the garlic is fragrant.  Add the carrot and cook for another minute.  Add the bell peppers and cook, stirring occasionally, until crisp-tender.  Pour the chicken broth into the pan and bring to a simmer.  Add the sliced calamari. 
In a small bowl, whisk some of the evaporated milk with the flour until smooth.  Add the milk-flour mixture to the pan and stir, and then add the remaining milk and the parsley.  Cook until the calamari is opaque and the sauce is thickened.  Add the Tabasco sauce, salt and pepper and the lemon juice, to taste. 
Serve immediately over cooked fettuccine noodles.  Top with freshly grated Parmesan cheese, if desired.