Calamari on Pasta

Recipe courtesy Lou Marcelli

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Picture of Calamari on Pasta Recipe Photo: Calamari on Pasta Recipe
Rated 4 stars out of 5
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Total Time:
50 min
Prep
10 min
Cook
40 min
Yield:
4 to 6 servings
Level:
Intermediate
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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.

* Guest Recipe

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

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Newest Ratings and Reviews

Read all 9 reviews

  • on February 21, 2013

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    yum

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  • on December 16, 2010

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    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

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  • on June 08, 2008

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    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..

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