This is what we had for dinner last night – it was Mother’s Day, and I was feeling peckish for calamari. Since it was my day, I indulged myself. It’s a fabulous, spicy dish that’s easy to make and can be thrown together in no time.
- 1/4 cup olive oil
- 1 shallot, finely diced
- 4 garlic cloves, put through a press
- 1 teaspoon rosemary, minced
- 1/4 teaspoon red pepper flakes
- 1 – 6 ounce can tomato paste
- 1/4 teaspoon kosher salt
- freshly ground pepper
- 1/2 cup dry red wine
- 1 – 8 ounce bottle clam juice
- 1 pound cleaned squid, cut into rings
- 1 lb. fettuccine
1. In a large saute pan (big enough to hold the pasta later) over medium-low heat, warm the olive oil. Add the shallot, garlic, rosemary, and red pepper flakes – stirring occasionally until they’re softened, about 4 to 5 minutes.
2. Add the tomato paste and stir to combine, about 2 minutes. Stir in the kosher salt, a few turns of fresh ground pepper, and red wine, let simmer for 3 minutes. Pour in the clam juice and continue to simmer for 20 minutes.
3. In a large pot, boil water for the pasta – and cook according to the directions on the package.
4. Add the calamari to the sauce and cook for 5 minutes. Remove with a slotted spoon to a bowl while the pasta finishes cooking. Drain pasta and add it to the saute pan, tossing it in the sauce. Transfer to a serving dish, toss the calamari into the pan for 30 seconds and spoon on top of the fettuccine. Serves 4.
Adapted from Williams Sonoma.
