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Melt-in-your-mouth...'calamari’ linguini had produced an incredible culinary experience.
Hubby and I would have had another plate if it weren’t for the next elaborate stuffed fillet rolls that were in the oven.
The aroma alone had to discipline us into not taking one more fork to these linguini.
Ingredients
- . >(American / Metric measures)<
- . 3 tbsp. (45ml) olive oil
- . 3 tbsp. (45ml) grape seed oil
- . 1 big sweet onion
- . 10 small crimini mushrooms
- . 1 big red bell pepper
- . 5 baby squids (or cuttlefish)
- . 1/4 cup (60ml) Sherry (or white wine+1/4 tsp. (1ml) of sugar)
- . 1 can [13oz / (398ml)] diced tomato (Italian Roma or San Marzano)
- . 1 can filled of water
- . 1 tbsp. (15ml) capers (crushed)
- . 20 whole black olives (Kalamata type)
- Seasonings: 1 tsp. (5ml) each sea salt and garlic powder
- . a pinch of cayenne pepper (to taste)
- . 1 tsp. (5ml) each dried herbs: basil, marjoram, oregano, sage, tarragon
- . 1 tsp. (5ml) âfleur dâailâ (or 1 minced garlic clove)
- . 1 lb (450gr) dry Linguini pasta
Directions
- . In a large deep skillet, heat the oil on medium-high heat and add the thinly sliced onions.
- . Meanwhile, thinly slice mushrooms as well as the red pepper. Add both to the onions. Caramelize the vegetable mix by lowering the heat slightly and covering with a lid ajar.
- . While the vegetables are tenderizing, give a good cleaning and pat dry the squids. Slice them thinly. Note: make sure any hard nodules are snipped off. Set aside while the heat is raised back to medium high for the skillet to receive the squid.
- . Make a well and toss the vegetables aside to get ready to incorporate the squid into the skillet. Sautée quickly by flipping them as they cook for 1 minute. Once turned over, add the salt and garlic powder, wait another minute and pour the Sherry wine over top. Once the alcohol has evaporated, add the capers, olives, âfleur dâailâ and the rest of the herbs . Add the crushed tomato and also add the equal amount in water from using the can as measurement. Bring everything to a boil and then lower the heat to medium as all the ingredients come together.
- . Meanwhile, in a medium-large pot, boil water with a generous pinch of salt in order to receive the linguini. Note: ONLY start cooking the pasta when the tomato sauce has substantially reduced (about 10 minutes). Make sure that once the pasta is cooked VERY âal denteâ (3 minutes) reserve a full cup of its boiling water!!!
- . After youâve reserved the boiling pasta water, go back to the sauce and raise the heat back to medium. Now, quickly strain the pasta to then add it to the tomato sauce. Pour the reserved cup of hot water and stir into the pasta. Cook the whole mix for another 5 minutes. Cover the skillet for 5 more minutes on low heat so that the flavours amalgamate further.
- . If desired...a sprinkled garnish of chopped parsley may be added. Buon appetito and flavourful wishes...FOODESSA.com
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 3 | 75% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 8mg | 0% |
| Potassium 3mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.19g | 0% |
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Reviews
January 3, 2011
Sounds like a wonderful dish.... baby squid really do make for fine eating.
Comments
February 9, 2011this really looks fabulous! I just made a calamari and pasta dish tonight!
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