Servings: 4-6
Ingredients
1½ 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 cup white or red wine
½ cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper
Directions
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 sauté pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce and wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste. 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.
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 parsley, then toss well. Serve with freshly grated Parmesan cheese and red pepper flakes.