This dish is true San Francisco Italian fisherman’s fare — simple and fast to prepare.
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
1/4 teaspoon red pepper flakes
1/4 cup water
1 cup white wine
1⁄ 2 cup chopped flat leaf parsley (reserve 1 tablespoon)
1 lb. fresh linguini, fettucini or spaghetti
Freshly ground black pepper
Fresh basil leaves, for garnish
Cut squid bodies into 1⁄2 inch “rings.” If using tentacles, cut them in half vertically. Set aside.
Heat olive oil and butter in a large sauté pan. Add minced garlic and cook over medium-high heat for about 2 minutes. Add tomato sauce, red pepper flakes, water, and white wine. Increase heat to high, and cook sauce for about 5 minutes, until sauce is reduced slightly and begins to thicken.
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. About 5 minutes before the sauce is done, add fresh pasta and cook until done. Pour into colander and drain well.
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.
Garnish with remaining parsley and basil leaves, if using, and serve.