Ingredients
The following ingredients have 4 Servings
- 1 pound fresh squid, tubes and tentacles ((rinsed and cut into ¼ inch thickness))
- 8 oz spaghetti or fettuccine pasta
- 2 garlic cloves ((smashed))
- 2 tbsp extra virgin olive oil
- ¼ cup dry white wine
- ½ cup clam juice ((or use chicken broth))
- 14 oz whole peeled San Marzano tomatoes ((break them apart and remove seeds))
- a pinch of red chili pepper flakes
- 1 tsp Italian seasoning
- black pepper ((to taste) )
- ¼ tsp kosher salt
- a pinch of white sugar ((to add sweetness to the sauce, only if needed))
Instruction
- In a large sauce pan, heat oil over medium-high heat. Cook garlic for 30 seconds. Add wine and simmer for 1 minute. Add clam juice, tomatoes, and Italian seasoning. Cook until the sauce is reduced and thickened (enough to cover the cooked pasta) for 4-5 minutes. Taste and season sauce with a small pinch of red pepper flakes, sugar, and salt if needed.
- Add squid, cover, and simmer gently on low heat until the squid is tender for 20-25 minutes. Do not allow to boil.
- In a large pot of boiling salted water, cook pasta for about 2 minutes less than the direction for al dente (cooked through but still firm). Drain it well.
- Remove the squid from the sauce. Add the cooked pasta into the marinara sauce. Cook until the pasta is done and has absorbed some of the sauce for 2 minutes. Stir the squid back into the sauce. Serve and enjoy!
