Calamari on Pasta
Credit: Laurie Smith
SERVES 4 – 6
Italian fisherman's fare is, by necessity, simple and fast to prepare. We got this hearty concoction from a San Francisco "old stove"—Lou "the Glue" Marcelli—who learned it from his father.
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
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 sauté pan. 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.
Suffice to say that this recipe is PLENTY autentico, easy and delicious.