• 1 lb fresh calamari
• 2 TB spoon olive oil, divided
• 4 cloves garlic, crushed, divided
• 1 shallot, thinly sliced
• 1 (28-ounce) can tomato sauce
• 1 cup white wine
• 1 cup basil, chopped, divided
• 1 lb  linguine or spaghetti
• salt, pepper

• Clean the calamari and cut the bodies into thick rings, discard the tentacles.
• Marinate calamari rings in 1 TB spoon olive oil, 2 garlic cloves and 1/2 cup chopped basil.
• Set aside.
• Heat 1 TB spoon olive oil in a large saute pan.
• Add garlic and shallot and cook over medium-low heat for about 2 minutes.
• Add tomato sauce and white wine.
• Cook sauce over high heat for 5 minutes, until it reduces and thickens.
• Season with salt and pepper, to taste.
• Add basil to the tomato sauce, lower heat, and simmer, uncovered, for about 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil, then add linguine 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 with the marinade to tomato sauce, and cook for 3 minutes, or until just cooked through.
• Taste for seasoning, and add more salt and pepper, if desired.
• Serve with  drained pasta.

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