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Perfectly spiced Calamari Fra Diavolo with a side of pasta! A protein-packed, tangy, aromatic dish for seafood lovers.
Tender calamari simmered in a fiery tomato and white wine sauce. This Italian-American classic is packed with garlic and red pepper flakes, perfect served over linguine or with crusty bread for dipping.
Serving size: 1.5 cups
A timeless comfort food classic, this Buttered Pasta comes together in minutes. Perfectly al dente pasta is tossed in a rich, creamy sauce of melted butter, savory Parmesan cheese, and starchy pasta water, creating a simple yet deeply satisfying meal loved by all ages.
Serving size: 1.5 cups
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Perfectly spiced Calamari Fra Diavolo with a side of pasta! A protein-packed, tangy, aromatic dish for seafood lovers.
This italian_american dish is perfect for dinner. With 1506.5700000000002 calories and 67.01g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Calamari: If using fresh calamari, ensure it is cleaned well. Cut the tubes into 1/2-inch rings and leave the tentacles whole. Pat all pieces thoroughly dry with paper towels. This step is crucial for preventing a watery sauce.
Sauté Aromatics: Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
Bloom Spices: Add the minced garlic and crushed red pepper flakes to the pot. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Build the Sauce: Pour in the dry white wine to deglaze the pot, using a wooden spoon to scrape up any browned bits from the bottom. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes. Stir in the crushed tomatoes, salt, black pepper, and optional sugar.
Simmer the Sauce: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for at least 20 minutes. This allows the flavors to meld and deepen. While the sauce simmers, cook linguine according to package directions.
Cook the Calamari: Uncover the pot and increase the heat to medium. Add the prepared calamari to the simmering sauce. Stir to combine and cook for only 3-5 minutes, just until the calamari turns opaque and is tender. Do not overcook, as it will become tough and rubbery.
Finish and Serve: Remove the pot from the heat. Stir in the chopped fresh parsley. Taste the sauce and adjust seasoning with more salt or red pepper flakes if needed. Serve immediately over the cooked linguine, garnished with extra parsley.
Cook the Pasta
Melt the Butter
Create the Emulsified Sauce
Adjust and Serve
