Calamari Fra Diavolo over Linguine
"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."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
