This Calamari Linguine is true San Francisco Italian fisherman’s fare—simple, rustic, and full of coastal flavor. Fresh squid, tender and sweet, is gently simmered in a tomato and white wine sauce infused with garlic, red pepper, and parsley. The result is a dish that feels like a warm evening at Fisherman’s Wharf: unfussy, aromatic, and best enjoyed with a glass of crisp wine and a loaf of crusty sourdough on the side.
INGREDIENTS:
1 1⁄2 lbs. squid, cleaned and patted dry
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, crushed and finely minced
1 28-oz. can tomato sauce
1 cup cherry tomatoes, halved
1/4 teaspoon red pepper flakes
1/4 cup water
1 cup white wine
1⁄ 2 cup chopped flat-leaf parsley (reserve 1 tablespoon)
Salt
1 lb. fresh linguini, fettucini or spaghetti
Freshly ground black pepper
Fresh basil leaves, for garnish
METHOD:
Slice the squid bodies into 1/2-inch rings. If using tentacles, cut them in half lengthwise for even cooking. Pat dry and set aside.
In a large sauté pan, heat olive oil and butter over medium-high heat. Add garlic and cook just until fragrant, about 1–2 minutes, being careful not to brown it.
Add tomato sauce, cherry tomato halves, red pepper flakes, water, and white wine. Increase heat to high and cook for about 5 minutes, stirring occasionally, until the sauce reduces slightly and begins to thicken.
Stir in all but 1 tablespoon of the parsley. Lower the heat and let the sauce simmer uncovered for 15 minutes to develop flavor.
Meanwhile, bring a large pot of salted water to a boil. About 5 minutes before the sauce is done, cook the pasta until al dente. Drain well and set aside.
Add the squid to the simmering tomato sauce, then immediately remove the pan from heat. Cover and let it stand for 2 minutes—the residual heat will gently cook the squid until tender without turning it rubbery.
Season the sauce with salt and freshly ground pepper. Add the drained pasta directly to the pan and toss to coat evenly with the sauce.
Divide among warm plates, garnish with the reserved parsley and fresh basil leaves, and serve immediately.
Serving Tips:
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Serve with toasted garlic bread or crusty sourdough to soak up the sauce.
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Pair with a dry white wine such as Pinot Grigio or Sauvignon Blanc.
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For a heartier seafood variation, add a handful of clams or shrimp in the last few minutes of simmering.
