This is a favorite pasta dish made with just a few basic ingredients. It serves as a wonderful pasta course in a multi-course Italian dinner, or as an entrée complemented by a green salad and some crusty Italian bread. The key to success is to be sure you don’t overcook the calamari.
Squid In Marinara Sauce Over Linguine
- 12 ounces linguine
- 1-1/2 lbs calamari, squid, cleaned
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, very finely chopped
- 1/2 teaspoon crushed red pepper
- 1 container, 28-ounce crushed or undrained diced tomatoes
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
- Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the “tubes” and slice the bodies into 1/4″ rounds. Rinse the calamari in cold water, drain thoroughly, pat dry and refrigerate until you are ready to add it to the marinara.
- Heat a large pot of salted water to boiling for the linguine.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and barely golden, 2 minutes (do not brown).
- Add the tomatoes and oregano and season to taste with salt and freshly ground black pepper. Simmer gently for 15 to 20 minutes. Taste and adjust the seasoning if necessary.
- Add the calamari and simmer just long enough for it to turn opaque, about 3 minutes. Stir in the parsley, remove from the heat and cover to keep warm.
- Cook and drain the linguine according to package directions.
- To serve, plate individual portions of linguine and ladle sauce over each.