Description
A flavorful calamari pasta dish complemented by a rich marinara sauce, perfect for seafood lovers.
Ingredients
- 1 lb calamari (squid), cleaned
- 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 and tentacles under cool running water, then arrange them on a cutting board. Slice the squid bodies into 1/4-inch thick rings.
- Pat the squid dry and refrigerate until ready to cook.
- Heat the olive oil in a sauté pan over medium heat.
- Add the minced garlic and crushed red pepper and sauté for about 2 minutes, until fragrant. Avoid browning the garlic.
- Crush the tomatoes and add them to the pan with the juice. Stir in oregano and break up large pieces. Simmer for 5 minutes, seasoning with salt and pepper.
- Let the sauce simmer gently for 20 minutes, adjusting seasoning as needed.
- Cook linguine according to package directions until al dente, then drain.
- Add calamari and chopped parsley to the sauce. Cook for 2-3 minutes until calamari turns opaque.
- Toss the cooked linguine with the sauce to combine and plate individual servings.
Notes
Always choose high-quality calamari for the best results. Adjust the spice level according to your taste.