• 1 pound squid ink pasta (dried or fresh)
• 1 pound calamari or squid (fresh or frozen)
• 4 tablespoons extra-virgin olive oil
• 3 cloves garlic (minced)
• 2 small shallots (finely chopped) yellow onion is fine too
• 1 Tablespoon chopped fresh basil
• 2 Tablespoons Jarred Calabrian Chili's (it must be this chili, no substitute or you can leave it out for less heat but it won't taste the same)
• 1 12 oz can San Marzano tomatoes, OR Raos Roasted Garlic Sauce
• 1 cup dry white wine
• 2 Tablespoons butter
• Parsley and Lemon Zest for garnish.
• Slice the squid body into 1/4-inch rings and mix with the tentacles.
• Heat the olive oil in a large sauté pan over medium-low heat.
• Add the shallots and sauté until translucent.
• Add the squid, and cook for one minute or until they turn light pink.
• Add garlic, chilis and sauté for about 2 minutes.
• Add tomato sauce, the white wine and let simmer for about 3 minutes.
• Turn off the heat, add butter, basil, cover and set aside. Taste and adjust with salt and pepper.
• Bring a large pot of water to a boil add a tablespoon of salt cook the pasta for three or four minutes if fresh, or if dried, until al dente.
• Transfer the pasta to the pan with the sauce, toss to combine and serve immediately topped with Parsley, lemon zest, and a squeeze of lemon if you prefer.
I fried my calamari, you can do that too if you prefer and you have the will power to not eat it all before plating!
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