Calamari Fra Diavolo Over Linguine
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.
Tasty Team
93% would make again
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
25 minutes
25 min
Cook Time
45 minutes
45 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
25 minutes
25 min
Cook Time
45 minutes
45 min
Ingredients
for 4 servings
- 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 668
- Fat 14g
- Carbs 105g
- Fiber 5g
- Sugar 5g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Bring a large pot of well-salted water to a boil of medium-high heat.
- 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.
- 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.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- 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.
- 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.
- 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.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
