Calamari pasta

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Original from: SAVEUR Jan 23, 2007

SERVES 4 – 6


Italian fisherman's fare is, by necessity, simple and fast to prepare. We got this hearty concoction from a San Francisco "old stove"—Lou "the Glue" Marcelli—who learned it from his father.


  • 1 1/2 lbs. squid, cleaned
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 2 cloves garlic, chopped
  • 1 28-oz. can tomato sauce
  • 1 cup white wine (I use Pinot Grigio)
  • 1/4 cup water
  • 1/2 cup chopped parsley
  • 1 lb. linguini or spaghetti
  • Salt
  • Freshly ground black pepper


1. Cut squid bodies into 1⁄2" "rings." If the tentacles are large, cut them in half vertically. Set aside. If you are making this for people who aren't necessarily crazy about tentacles, like I am, save them for frying later.

2. Heat olive oil and butter together in a large sauté pan. Add garlic 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 a while, until it reduces and thickens.

3. Add all but 1 tbsp. of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes or you get the thickness you desire.

4. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti, or any damn noddle really, and cook until tender (time will vary). Drain well, shaking colander gently to remove excess moisture.

5. 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. To serve, garnish with remaining parsley.