Description
Our family always has this on Christmas Eve as one of the seven fish dishes typically served.
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, sliced
- 1 (28 ounce) can tomato puree
- 28 fluid ounces water
- ½ cup red wine
- 1 teaspoon salt
- 1 teaspoon white sugar
- crushed red pepper to taste
- 1 (16 ounce) package uncooked linguine pasta
- 3 pounds squid, cleaned and sliced into rings
Instructions
- Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree
- water
- red wine
- salt
- sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes
- stirring occasionally
- Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes
- until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8