Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds squid, cleaned

  2. 3 to 4 tablespoons olive oil

  3. 2 cloves garlic, thinly sliced

  4. 1 shallot, thinly sliced

  5. 1 (28-ounce) can tomato sauce

  6. 1/4 cup water

  7. 1 cup white wine

  8. 1/2 cup chopped parsley leaves

  9. 1 pound linguini or spaghetti

  10. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

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

  2. 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.

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

  4. 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.

  5. 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.


Send feedback