Linguine with Spicy Calamari

The secret to a good calamari dish is simple: the seafood must be fresh and cooked quickly to remain
tender. Squid is often sold already cleaned, which saves a lot of preparation time. This healthful dish, loaded with tomatoes, fresh herbs and low-fat fish, is a great option for nights when you’re craving a light pasta dish.

 

Linguine with Spicy Calamari

 

1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

2 shallots, finely chopped

3 large garlic cloves, finely chopped

1 tsp. minced fresh rosemary, or 1/2 tsp. crumbled dried rosemary

1/4 tsp. red pepper flakes

3/4 cup (6 fl. oz./185 g) tomato paste

Kosher salt

1/2 cup (4 fl. oz./125 ml) dry red wine

1 cup (8 fl. oz./250 ml) bottled clam juice

1 lb. (500 g) cleaned small squid, cut into rings and tentacles

1 lb. (500 g) linguine

2 Tbs. minced fresh flat-leaf parsley

 

In a fry pan large enough to accommodate the pasta later, warm the olive oil over medium-low heat. Add the shallots, garlic, rosemary, and red pepper flakes and cook gently, stirring occasionally, until the
shallots and garlic are softened but not colored, about 5 minutes. Add the tomato paste and stir for about 2 minutes. Add 1/4 tsp. salt and the wine and simmer until most of the wine has evaporated, about 3
minutes. Add the clam juice and continue to simmer until thickened and aromatic, about 20 minutes.

 

Add the squid and cook gently until tender, no more than 5 minutes. If the sauce becomes thin after
cooking the squid, remove the squid with a slotted spoon to a bowl. Cook the sauce over gentle heat until it once again thickens, then return the squid to the pan. Taste and adjust the seasoning. Remove from the heat and cover to keep warm.

 

In a large pot, bring 5 quarts (5 l) water to a rapid boil. Check the package directions for the cooking time, then add 2 Tbs. salt and the pasta to the boiling water, stir well and cook, stirring occasionally, until the pasta is 1 minute shy of being al dente.

 

Drain the pasta, add to the sauce in the pan and place the pan over low heat. Add the parsley and toss the pasta and sauce together for about 1 minute. Some of the sauce will be absorbed by the pasta, but plenty will remain, keeping the pasta moist. Transfer to a warmed large, shallow serving bowl or individual shallow bowls and serve immediately. Serves 4.

 

 

For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan