Saveur

View Gallery Photo: 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.

This article was first published in Saveur in Issue #2