Squid ink linguine, arrabbiata, calamari
Squid ink linguine, arrabbiata, calamari
Ingredients
For the Arrabbiata Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely chopped
- 5 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 28 ounces crushed San Marzano tomatoes, from a can
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
For the Calamari
- 1 1/2 pounds calamari, cleaned, tubes and tentacles
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups neutral oil, such as vegetable or canola, for frying
- 1 lemon, cut into wedges, for serving
For the Pasta
- 1 pound squid ink linguine
- 2 tablespoons kosher salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin the Arrabbiata Sauce: Heat 1/4 cup olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and red pepper flakes to the saucepan. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed San Marzano tomatoes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 20 minutes, or up to 30 minutes, to allow flavors to meld. Stir occasionally.
⏱️ 25 min - 4
While the sauce simmers, prepare the calamari: If not already cleaned, separate the tentacles from the tubes. Remove the clear quill from inside the tubes. Rinse thoroughly under cold water and pat very dry with paper towels. Slice the tubes into 1/2-inch thick rings; leave tentacles whole.
⏱️ 10 min - 5
In a shallow dish or bowl, combine 1/2 cup all-purpose flour, 1/4 cup semolina flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss the calamari pieces lightly in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min - 6
Set up the pasta: Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the water.
⏱️ 5 min - 7
Cook the squid ink linguine according to package directions until al dente, typically 10 to 12 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the linguine.
⏱️ 12 min - 8
Fry the calamari: While the pasta cooks, heat 3 cups neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Fry the calamari in small batches to avoid overcrowding, about 1 to 2 minutes per batch, until golden brown and crisp. Use a slotted spoon or spider to transfer the fried calamari to a plate lined with paper towels to drain excess oil. Season lightly with additional salt immediately after frying.
⏱️ 7 min•🌡️ 350°F - 9
Finish the sauce: Stir the 1/4 cup chopped fresh basil into the arrabbiata sauce.
⏱️ 1 min - 10
Combine pasta and sauce: Add the drained linguine directly to the arrabbiata sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 11
Serve immediately: Divide the squid ink linguine among 4 serving plates. Top each portion generously with the crispy fried calamari. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Squid ink linguine, arrabbiata, calamari
Ingredients
For the Arrabbiata Sauce
- 1/4 cup olive oil
- 1/2 yellow onion, finely chopped
- 5 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes
- 28 ounces crushed San Marzano tomatoes, from a can
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 cup fresh basil, chopped
For the Calamari
- 1 1/2 pounds calamari, cleaned, tubes and tentacles
- 1/2 cup all-purpose flour
- 1/4 cup semolina flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 3 cups neutral oil, such as vegetable or canola, for frying
- 1 lemon, cut into wedges, for serving
For the Pasta
- 1 pound squid ink linguine
- 2 tablespoons kosher salt, for pasta water
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Begin the Arrabbiata Sauce: Heat 1/4 cup olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and red pepper flakes to the saucepan. Cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 1 min - 3
Pour in the crushed San Marzano tomatoes. Stir in 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and let it simmer for at least 20 minutes, or up to 30 minutes, to allow flavors to meld. Stir occasionally.
⏱️ 25 min - 4
While the sauce simmers, prepare the calamari: If not already cleaned, separate the tentacles from the tubes. Remove the clear quill from inside the tubes. Rinse thoroughly under cold water and pat very dry with paper towels. Slice the tubes into 1/2-inch thick rings; leave tentacles whole.
⏱️ 10 min - 5
In a shallow dish or bowl, combine 1/2 cup all-purpose flour, 1/4 cup semolina flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss the calamari pieces lightly in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
⏱️ 5 min - 6
Set up the pasta: Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the water.
⏱️ 5 min - 7
Cook the squid ink linguine according to package directions until al dente, typically 10 to 12 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the linguine.
⏱️ 12 min - 8
Fry the calamari: While the pasta cooks, heat 3 cups neutral oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Fry the calamari in small batches to avoid overcrowding, about 1 to 2 minutes per batch, until golden brown and crisp. Use a slotted spoon or spider to transfer the fried calamari to a plate lined with paper towels to drain excess oil. Season lightly with additional salt immediately after frying.
⏱️ 7 min•🌡️ 350°F - 9
Finish the sauce: Stir the 1/4 cup chopped fresh basil into the arrabbiata sauce.
⏱️ 1 min - 10
Combine pasta and sauce: Add the drained linguine directly to the arrabbiata sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 3 min - 11
Serve immediately: Divide the squid ink linguine among 4 serving plates. Top each portion generously with the crispy fried calamari. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing.
⏱️ 2 min