Pan-Seared Calamari with Spicy Marinara over Linguine
- 1 pound linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pound calamari, sliced into rings
- 2 (15-ounce) cans pasta sauce with roasted garlic (recommended: Hunt's)
- 1/2 teaspoon crushed red pepper flakes
- Chopped fresh basil leaves, optional
Cook linguine according to package directions.
Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
Copyright 2006, Robin Miller, All Rights Reserved
Recipe courtesy of Robert Irvine