Calamari Pasta with Marinara
This simple calamari pasta combines tender squid with a savory, homemade marinara sauce and linguine. It's a light, flavor-forward Italian classic that’s easy to make and cook in less than 45 minutes.
Servings: 4 servings
Ingredients
- 1 lb calamari (squid) cleaned (see notes)
- 1/4 cup extra virgin olive oil
- 5 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes (more to taste)
- 28 ounces canned, Italian plum tomatoes undrained
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 12 ounces linguine
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil for the linguine.
- Rinse the squid bodies (tubes) inside and out under cool running water. Do the same with the tentacles, then arrange them on a cutting board.
- Slice the bodies (tubes) crosswise into 1/4-inch thick rings and cut the tentacles in half if large. Pat dry, transfer to a plate, and refrigerate until ready to cook.
- Heat the olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper and sauté for about 2 minutes, just until fragrant and pale golden. Do not brown.
- Using your hands, crush the tomatoes and add them (with juice) to the pan. Stir in the oregano. Use a spatula to break up any large pieces, then simmer for 5 minutes. Season with salt and pepper to taste.
- Reduce the heat and let the sauce simmer gently for 20 minutes. Taste and adjust the seasoning as needed.
- While the sauce simmers, cook the linguine according to package directions until al dente. Drain and set aside.
- Add the calamari and parsley to the sauce and cook for 2 to 3 minutes, just until the calamari turns opaque. Be careful not to overcook. Calamari should be tender, not rubbery.
- Add the pasta to the sauce, toss with tongs to combine, then plate individual servings.
Notes
How to Clean Squid (if using whole)
Squid can be purchased either fresh or frozen, whole or pre-cleaned. Most frozen squid comes pre-cleaned, so all you need to do is defrost it overnight in the refrigerator and proceed with the recipe. If you've purchased whole, uncleaned squid, here are the cleaning instructions:- Separate the tentacles from the body by gripping the tentacles and pulling gently but firmly. Remove any entrails remaining in the body along with the clear quill and discard them.
- Peel away the purple membrane from the outside of the body and trim away the fins on either side with a sharp knife.
- Use kitchen shears to cut off the tentacles just past the eyes, then gently squeeze the top of the tentacles to pop the hard round beak out so you can remove it.
- Proceed with the final cleaning steps as directed in the recipe.
Make Ahead Tips
- Squid can be cleaned one day in advance and stored, tightly covered, in the coldest part of the refrigerator. Drain and pat dry before using.
- Marinara sauce can be made a day or two in advance and reheated to a simmer before adding the raw squid and fresh parsley.
Nutrition
Calories: 581 | Total Fat: 17g | Cholesterol: 264mg | Sodium: 343mg | Carbohydrates: 77g | Fiber: 5g | Sugar: 7g | Protein: 31g