CALAMARI ON PASTA

Calamari on Pasta image

Provided by Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

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1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Steps:

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
Heat olive oil in a large saute pan. Add garlic and shallot 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. Season with salt and pepper, to taste.
Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
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.
Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.