Chef Marco’s “Calamari Fra Diablo”

-1 lb linguine
-3 tablespoons extra virgin olive oil
-1 small red onion, chopped
-1 bay leaf
-3 garlic cloves, minced
-1 lb frozen squid ring, thawed
-1/4 cup white wine
-1 teaspoon salt
-1/2 tablespoon crushed red pepper flakes
-1/2 teaspoon dried marjoram
-1 (26 ounce) jar marinara sauce
-2 tablespoons fresh basil, chopped

1). Heat oil in a large skillet over medium heat; add red onion and saute until tender, about 5-10 minutes. Add bay leaf and garlic; cook for a few additional minutes (do not let garlic burn)
2). Add calamari and saute for 2 minutes or so, until lightly colored. Add white wine, and cook for 3-4 minutes, until liquid is reduced. Add salt, red pepper,and marjoram; stir to combine. Add marinara sauce, bring to a slow simmer, then cover and cook gently for 20-30 minutes
3). Meanwhile, cook linguine according to package directions
4). When sauce is done, stir in fresh basil then spoon over linguine and serve

Recipe borrowed from FOOD.COM – Chef Marco’s recipe may have varied slightly from this recipe.


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