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Calamari on Pasta




Source of Recipe


Internet


List of Ingredients




1 1/2 pounds squid, cleaned
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and fresh ground black pepper

Recipe



Cut squid bodies into 1/2-inch rings. If the tentacles are large, cut them in half vertically. Set aside.

Heat olive oil and butter together in a large saute pan. Add garlic 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.

Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered for about 5 minutes.

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.

Add calamari to tomato sauce, then remove pan from heat and allow to stand, covered, for 2 minutes. Add salt and pepper, to taste. Add the drained pasta and toss well. To serve, garnish with remaining parsley.