Val Filice's Calamari

Val Filice's Calamari
Servings: 8 Prep 20 mins Cook 50 mins

Ingredients

Red Sauce:
  • 1 tablespoon olive oil
  • 1/2 sweet green pepper, diced
  • 1 rib celery, diced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, finely chopped
  • 1 can (28 ounces) crushed tomatoes
  • 1/4 cup water
  • 1 teaspoon salt
Calamari:
  • 1/3 cup olive oil
  • 1/4 cup dry white wine
  • 1/4 cup dry white sherry
  • 2 large cloves garlic, chopped
  • 1 strip lemon rind (3 inches), white pith removed
  • Juice from 1/2 lemon
  • 1 tablespoon fresh
  • 1 tablespoon fresh
  • 1/4 teaspoon red-pepper flakes
  • 2 pounds calamari, cleaned and cut into 1/4-inch rings
  • 1 pound linguine, cooked

Make It

Sauce:

1. Heat oil in medium-size skillet over medium heat. Add green pepper, celery, onion and garlic; saute until onion is softened, 15 minutes. Add tomatoes, water and salt; simmer over low heat for 30 minutes.

Calamari:

2. Heat oil in large skillet over high heat. Carefully add wine, sherry, garlic, lemon rind, lemon juice, basil, oregano, pepper and calamari; cook 4 to 6 minutes until calamari is tender; do not overcook. Strain through sieve over bowl.

3. Return calamari and cooking liquid (should be about 1 cup) to skillet along with red sauce. Heat 1 minute. Serve over cooked linguine. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 527, Fat, total (g): 18, chol. (mg): 318, sat. fat (g): 3, carb. (g): 58, fiber (g): 3, pro. (g): 40, sodium (mg): 984, Percent Daily Values are based on a 2,000 calorie diet.