Calamari on Pasta

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds squid, cleaned
  • 3 to 4 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 shallot, thinly sliced
  • 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 freshly ground black pepper
Directions

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

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.

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

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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4.6 12
It s fabolous. I ve soaked the squid in lemon and a little white wine while I was preparing the tomatoe sauce. Will do it again!! item not reviewed by moderator and published
I AM THE TYPE OF COOK THAT EVERYTHING COMES OUT AMAZING THE FIRST TIME AND IS NEVER THE SAME AGAIN AFTER, I WILL TRY THIS RECIPE NOW AND I WILL LET YOU KNOW WHAT MY BOYFRIEND THINKS, (HIS MOM IS ITALIAN AND HER SPECIALITY IS SEAFOOD PASTA) BIG CHALLENGE FOR ME :) I DON'T HAVE PARSLEY SO I WILL TRY WITH FRESH BASIL. item not reviewed by moderator and published
Awesome! We bought frozen calamari at Whole Foods! Followed the directions and just added a bit of fresh oregano and basil since it is in our garden. Also, I liked the idea of a little anchovy so I added anchovy paste with the tomatoes. Even better for lunch the next day! item not reviewed by moderator and published
yum item not reviewed by moderator and published
This recipe was wonderful!!! I added scallops and mussels to the dish and doubled the garlic that it called for. I also sauted the scallops and calamari in the garlic and olive oil first and then added the rest of the ingrediants. I cooked it the night b4 and let the flavors settle. And the next day 10 mins b4 dinner I added the mussels. My husband loved it and we barely had enough for left overs! Delish item not reviewed by moderator and published
The sauce was good for a basic sauce- fast and tasty- I added some red pepper flakes as PP did.. the squid ruined the dish.. I guess I prefer pan friend spanish style squid or in a stew (with other fish) or calamari appetizer.. but this was rubbery adn the squid itelsef diluted the sauce.. so - will keep the sauce as a last minute preparation recipe.. but ditch the squid.. item not reviewed by moderator and published
This is absolutely the best. I used frozen rings that were ready to cook. I added a few anchovie fillets to the sauce so it didn't need salt. (For me anyway). I also added hot pepper flakes since I like hot. YUM! Definately a keeper. item not reviewed by moderator and published
This recipe was easy to follow and for the first time in my life the calamari was not tough but tender. I'm going to try this recipe with shrimp and scallops. item not reviewed by moderator and published
I've used to eat at this italian restaurant in santa monica, California, and I always would order the seafood and linguine. It was my favorite, but I had since moved from there and it was too far to go. And there it was on the Food Network. Molto Mario's Calamari and Pasta! It is EXACTLY as I remember! Thank you Mario!! item not reviewed by moderator and published
This recipe may have been better with better quality squid. The sauce wansn't interesting, but it wasn't terrible. item not reviewed by moderator and published
I was afraid the squid might be a little rubbery cooking it this way, but it is soooooooooo good!!~ item not reviewed by moderator and published
I am by no means a good cook. This recipe was Fast, EASY and delicious! My family LOVED it. The sauce was full of flavor. Who knew a plain can of tomato sauce could be transformed into this. The fresh ingredients make a difference. item not reviewed by moderator and published

Not what you're looking for? Try:

Squid Ink Tagliatelle with Squid and White Wine-Tomato sauce

Recipe courtesy of Anne Burrell