Squid In Marinara Sauce Over Linguine
A simple pasta dish which will be served as a part of a multi-course Italian dinner, or as a main course with a salad to enrich the dish.
INGREDIENTS
12 ounces of linguine
1-1 / 2 lbs squid (squid), cleaned
1/4 cup extra virgin vegetable oil
5 garlic cloves, finely chopped
1/2 teaspoon ground red chilies
1 container (28 ounces) of diced or undried tomatoes
1 teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons fresh parsley, chopped
INSTRUCTIONS
1.Separate the tentacles from the body of the squid. Remove the hard cartilage from the bottom of the tentacles or from the within of the "tube" and cut the body into 1/4 "circles. Rinse the squid under cold water, drain thoroughly, dry and chill until you're finished.
2.Bring an outsized saucepan of salted water to a boil for the linguine.
3.Heat vegetable oil during a large skillet over medium heat. Add the crushed garlic and red chilies and saute until the garlic is fragrant and almost golden, 2 minutes (not brown).
4.Add the tomato and oregano and season with salt and freshly ground black pepper. Simmer for 15 to twenty minutes. Taste and adjust the seasonings if necessary.
5.Add the squid and simmer long enough to show opaque, about 3 minutes. Stir within the parsley, remove from heat and canopy to stay warm.
6.Cook and drain the linguine consistent with package directions.
7.To serve, add linguine and sauce spoon for every serving.
