Squid In Marinara Sauce Over Linguine
This is a favorite pasta dish made with just a few very basic ingredients. It makes a wonderful pasta course in an Italian multi-course dinner, or can serve as a complete entree along with a green salad and a slice of fresh Italian bread. We've also prepared it using a combination of calamari and sea scallops. The key is to be sure you don't overcook your seafood.
- 1 lb linguine
- 1 lb calamari (squid), cleaned
- 3 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1 container (26-ounce) crushed tomatoes
- 2 bay leaves
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley
Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the "tubes" and slice the bodies into 1/4" rounds. Rinse the calamari in cold water, drain very thoroughly and refrigerate until you are ready to add it to the marinara.
Heat a large pot of salted water to boiling for the linguine.
Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and golden, about 2 minutes. Add the crushed tomatoes, bay leaves and oregano. Season lightly with salt and freshly ground black pepper. Simmer for about 30 minutes.
After the marinara has simmered for about 25 minutes, add the linguine to the boiling water and cook until al dente, drain and plate individual portions.
Remove the bay leaves from the marinara, taste and add seasoning if necessary. Add the calamari and simmer just long enough for it to turn opaque, about 3 minutes. Remove from the heat and stir in the fresh parsley. Ladle the sauce over each portion of cooked linguine.
Serves 4 as a main entree or 6 as part of our Christmas Eve In The Italian Tradition Menu
As mentioned in the intro paragraph, the key to perfection with this dish is to be sure that you don't cook the seafood to the point of being rubbery. Look for the calamari to turn opaque and lose its gelatinous quality. On a medium simmer, 3 minutes should really do it.
This is an original recipe created & tested by the editors of MyGourmetConnection