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Author Notes: This is a hybrid of my father's recipe. I love my father dearly, but he uses far too much olive oil and red pepper for my liking. His version is almost an arrabiata; almost because it's so darn hot that you can't taste the fish. Dial it back and you have a looser red sauce with a great calamari flavor. I will actually skip the pasta and eat this like soup with some Italian bread. - jaredpaventi
- 3-4 pounds squid, tubes and tentacles, cleaned; tubes sliced into 1-inch rings and
- 28 ounces can of crushed tomatoes
- 14 ounces can of diced tomatoes in juice
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 3 cloves of garlic, minced
- 1/2 cup red wine (cabernet or cab blend)
- salt to taste
- red pepper to taste
- 2 tablespoons olive oil
- In a dutch oven or small stockpot on high heat, add olive oil. When it begins to shimmer, add garlic and simmer on medium to medium-high heat for 3-4 minutes until aromatic.
- Add all of your tomatoes, wine and herbs. Stir to combine and bring to a boil over medium heat. Allow to simmer and liquid to reduce slightly.
- Add squid and any accumulated juices to the sauce, stirring to combine. Let simmer for 5-8 minutes until squid is cooked through, but not overcooked. Serve immediately over linguine or capellini.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe
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