Recipe courtesy of Lou Marcelli
Print
Calamari on Pasta
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 1/2 pounds squid, cleaned
  • 3 to 4 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 1 (28-ounce) can tomato sauce
  • 1/4 cup water
  • 1 cup white wine
  • 1/2 cup chopped parsley leaves
  • 1 pound linguini or spaghetti
  • Salt and freshly ground black pepper

Directions

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.

Heat olive oil in a large saute pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.

Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.

Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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