calamare and pasta recipe?

Question

Need something quick and tasty. I've got some squid and some pasta. Any ideas?

Answer 1

SQUID MARINARA

1 onion, finely chopped
8 oz. mushrooms, chopped
2 tbsp. Polander's chopped garlic
1 tbsp. olive oil
2 lbs. whole squid, cleaned, cut into 1/2 inch pieces
1 (28 oz.) can whole tomatoes, with juice
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried basil, crumbled
1/2 tsp. dried thyme, crumbled
1/2 tsp. J.D.'s Vegetable Magic
1/2 tsp. sugar
1/4 tsp. white pepper
Angel hair pasta, cooked

In large saucepan, heat oil and saute onion, mushrooms and garlic until tender over medium heat. Add the remaining ingredients with the exception of the pasta. Break up the tomatoes with a fork. Reduce heat to low and cook, uncovered about 30 to 35 minutes or until sauce thickens. Serve over hot angel hair pasta.

Answer 2

Calamari on pasta

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
Heat olive oil in a large saute pan. Add garlic and shallot 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 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.

Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.

Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

Answer 3

1 1/2 pounds squid, cleaned
3 to 4 tablespoons olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28-ounce) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 pound linguini or spaghetti
Salt and freshly ground black pepper

Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.

Heat olive oil in a large saute pan. Add garlic and shallot 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 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.

Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.

Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

Answer 4

squid dont usually mix in tomato... so used different sauce. Maybe the ink of the squid with some lemon and spices and herbs. Try to experiment. It is quite tasty if the squid is roasted first then before it is stirred and garnished in the pasta.

Answer 5

Enter those two ingredience in the "recipe search"... find the link at the "Leap over Web Clutter" section here....

That will get you the recipe you want.

Answer 6

Pasta...... mmm
Calamari.... Yuk!