Calamari on Pasta

By cprzybyl

Ingredients

• 1 1⁄2 lbs. squid, cleaned
• 2 tbsp. olive oil
• 2 tbsp. butter
• 2 cloves garlic, chopped
• 1 28-oz. can tomato sauce
• 1 cup white wine
• 1 ⁄2 cup chopped parsley
• Salt
• 1 lb. linguini or spaghetti
• Freshly ground black pepper

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

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

2. Heat olive oil and butter together in a large sautan. 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.

3. Add all but 1 tbsp. 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, 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.