Recipe by JackieOhNo!
I like calamari, but only the rings (nothing with tentacles please). I found some frozen calamari rings in the Seafood Department of my supermarket and bought them on impulse. I then had to figure out what to do with them, rather than just fry them. Here's what I came up with.
Top Review by Annacia
I had frozen squid bodies and can tell you that if you want to cut them into nice circles don't let them fully defrost. I kind of forgot about then while defrosting and my rings weren't as niece as I would have liked. Aside from that this turned out very well indeed. I had no problem following the recipe and dinner was delicious. Mine took less time to cook than stated (I might have cut them too small?) so be sure to keep a close eye on them as you really don't want them overcooked. I only made a single serving for myself which could certainly effect the cooking time too. Anyway, It was quite easy to make and company worthy. So glad I made this for Culinary Quest 2014.
- 1 lb linguine
- 3 tablespoons extra virgin olive oil
- 1 small red onion, chopped
- 1 bay leaf
- 3 garlic cloves, minced
- 1 lb frozen squid ring, thawed
- 1⁄4 cup white wine
- 1 teaspoon salt
- 1⁄2 tablespoon crushed red pepper flakes
- 1⁄2 teaspoon dried marjoram
- 1 (26 ounce) jar marinara sauce
- 2 tablespoons fresh basil, chopped
Directions See How It's Made
- Heat oil in a large skillet over medium heat; add red onion and saute until tender, about 5-10 minutes. Add bay leaf and garlic; cook for an additional minutes (do not let garlic burn).
- Add calamari and saute for 2 minutes or so, until lightly colored. Add white wine, and cook for 3-4 minutes, until liquid is reduced. Add salt, red pepper,and marjoram; stir to combine. Add marinara sauce, bring to a slow simmer, then cover and cook gently for 20-30 minutes.
- Meanwhile, cook linguine according to package directions.
- When sauce is done, stir in fresh basil then spoonover linguine and serve.