• Home
  • Our Story
  • Contact
MyGourmetConnection

MyGourmetConnection

Recipes for creative cooks

  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Home
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Quick & Easy
  • Our Story
  • Contact
Main Dishes » Pasta » Squid In Marinara Sauce Over Linguine

Squid In Marinara Sauce Over Linguine

by Lynne Webb on December 27, 2014 (Updated October 4, 2019) // 11 Comments

A simple pasta dish that can be served as part of a multi-course Italian dinner, or as a main dish alongside a salad to complete the meal.
Jump to Recipe Pin Recipe

Squid In Marinara Sauce Over Linguine

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.

A serving bowl of linguine tossed with marinara sauce, squid rings and tentacles, garnished with fresh chopped parsley.

Squid In Marinara Sauce Over Linguine

4.42 from 51 votes
  |  Leave a Review
A simple pasta dish that can be served as part of a multi-course Italian dinner, or as a main dish alongside a salad to complete the meal.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 35 mins
Total Time : 45 mins
Print Recipe Pin Recipe SaveSaved!

Ingredients 

  • 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

Instructions 

  • 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.

Recipe Notes

As mentioned in the intro paragraph, the key to perfection with this dish is to be sure that you don’t cook the seafood to the point of being rubbery. Look for the calamari to turn opaque and lose its gelatinous quality. On a medium simmer, about 3 minutes should be enough.
Note: We’ve included this dish as part of our Christmas Eve In The Italian Tradition Menu.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Seafood
 | 
Cuisine: Italian

Port Wine Poached Pears PREVIOUS
Port Wine Poached Pears
A serving dish with clams topped with bacon, red bell pepper, and chopped parsley.
Clams Casino NEXT

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this Recipe:




Comments

  1. Mark Kuzmanovich says

    July 3, 2021 at 1:43 pm

    Can I use fresh oregano

    Reply
    • Lynne Webb says

      July 3, 2021 at 2:38 pm

      Hi Mark,
      Fresh oregano would be wonderful. When you use fresh herbs instead of dried you generally want to up the quantity because the flavor is not as concentrated. Enjoy!

      Reply
  2. char says

    February 6, 2020 at 3:10 pm

    I have made this many times but I have never rated it . This is delicious and your cooking time is perfect for the squid ! we love it ! Have it over linguine ! awesome … thanks for sharing .

    Reply
  3. A. Lamb says

    March 29, 2018 at 11:11 pm

    I hope this can be made with the dried squid I asked for recipes for.

    Reply
    • Lynne Webb says

      March 30, 2018 at 11:15 am

      I have never used dried squid and am not sure how it will work in this recipe. I’m more familiar with it being used in Thai cuisine. If you try it, let us know how you make out.

      Reply
      • Wayne Tulli says

        December 20, 2022 at 8:21 pm

        Squid is best if tender. This recipe – must be followed exactly as if you overcook calamari, it will be like eating rubber bands.
        Another way to cook calamari is to use a pressure cooker. Sounds a bit harsh but it actually takes the calamari from just done to tuff and then to tender. The sauce in the pressure cooker, imbued with the calamari flavor, is a wonderful bonus.

      • Lynne Webb says

        December 21, 2022 at 7:17 am

        Hi Wayne,
        You’re right, you do have to be careful when cooking squid and the pressure cooker is a great idea. Thanks for sharing.

  4. Lina Yacan says

    January 16, 2015 at 11:52 am

    Hi, I have frozen ready cut squids at home. will the cooking tip stay same for frozen squids or do I need to cook longer?
    Also I cant find oregano, I have dry thymes, fresh dill, fresh parsley and dried rosemary at home. can I susbtitute with one of these herbs ?

    Reply
    • Lynne Webb says

      January 16, 2015 at 3:12 pm

      Hi Lina,
      I would suggest defrosting the squid in a bowl of cold water before cooking. If the squid is already cut into rings, it shouldn’t take any more than 5 or 10 minutes. If the tubes are whole, it will take a little longer and you may want to change the water to keep it from getting too cold. Drain the squid well, pat dry with paper towels and proceed with the recipe as written. Regarding the herbs – fresh parsley, and perhaps a little thyme would be fine. I would avoid dill and rosemary though.

      Reply
  5. James says

    May 2, 2014 at 8:32 pm

    That’s not crushed tomatoes in the photo.

    Reply
    • Lynne Webb says

      May 8, 2014 at 6:02 pm

      Hi James,
      You’re right – the recipe has been updated to included crushed or diced tomatoes. Thanks for letting us know.

      Reply

Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

  • Facebook
  • Instagram
  • Pinterest

to start making
tastier meals?

Sign up to receive our free ebook and learn five easy ways to level up the flavor of your everyday meals.

Everyday meals, unique flavors

Moo Shu Pork

Quick and Easy Moo Shu Pork

Summer Pasta Salad Recipe

Creamy Lemon Pasta Salad

Southwest Chicken and Cauliflower Rice

Southwest Chicken and Cauliflower Rice

Fish Puttanesca

Fish Puttanesca

Quick & Easy Recipes

Oven-Fried Fish with Lemon-Basil Butter

Oven-Fried Barramundi with Lemon Basil Butter

Prosciutto-Wrapped Shrimp Flatbread

Prosciutto-Wrapped Shrimp Flatbread

Caprese Pasta

Our Best Crab Cake Recipe

More Easy Recipes

Stay Inspired!

Sign up to get our recipes via email.

  • About
  • Contact Us
  • Privacy Policy
  • Terms of Use
  • Accessibility

© 2023 MyGourmetConnection

Site Credits