Spaghettini con Calamari |
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| Ingredients: | ||||||||||||||||||||||||||
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12 fresh calamari 3 tablespoons olive oil 1 garlic clove, cut into 3 pieces 4 cups (2 lb. can) Italian plum tomatoes 1/4 teaspoon crushed red pepper 1 lb. spaghettini |
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| Preparation: | ||||||||||||||||||||||||||
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Clean calamari, removing bones. Split down center, wash away gelatinous matter, and rinse well. Then cut into pieces straight across, as you would slice a loaf of bread. heat oil and sauté squid and garlic in it until squid pieces curl into circles. Add tomatoes, breaking them up with a wooden spoon as they simmer. Stir in red pepper. Simmer, uncovered, for 15 minutes, until sauce thickens and pieces of calamari become fork tender. Cook pasta per package directions until al dente. Drain well. Serve in hot soup bowls with calamari sauce spooned liberally over each portion. |
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