Calamari Fra Diavolo Over Linguine

Calamari Fra Diavolo Over Linguine

4.7(51)

In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce–fra diavolo means “brother devil” in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too! This content is intended solely for users of legal drinking age. Drink responsibly.

Cook Time
45 minutes
Total Time
1 hr 10 min
Yield
4 servings

Ingredients

  • 2 tablespoons olive oil
  • ½ medium yellow onion, finely diced
  • 1 ½ teaspoons kosher salt, divided, plus more as needed
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 ½ teaspoons red pepper flakes, plus more for garnish
  • ¼ cup tomato paste (55 g)
  • ½ cup full bodied red wine (120 mL), such as Cabernet Sauvignon
  • ½ cup clam juice (120 mL), or chicken broth
  • 1 can whole peeled tomato, drained
  • 1 lb calamari rings and tentacles (455 g), cleaned
  • ¾ lb dried linguine (340 g)
  • 2 tablespoons lemon
  • ½ cup fresh italian parsley (20 g), roughly chopped, divided

Nutrition Info

  • Calories 759
  • Fat 21g
  • Carbs 109g
  • Fiber 7g
  • Sugar 10g
  • Protein 28g

How to Make It

1. Step
Bring a large pot of well-salted water to a boil of medium-high heat.
2. Step
While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4–6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
3. Step
Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6–8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4–6 minutes, until the liquid is reduced by half.
4. Step
Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
5. Step
Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
6. Step
When the calamari has 6–8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
7. Step
Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2–3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
8. Step
Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
9. Step
Enjoy!

Tags

PescatarianDairy-FreeHigh-FiberHigh-ProteinSpecial OccasionContains AlcoholDinnerTongsComfort FoodStove TopItalianSauce PanDate Night

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