Linguine with Calamari and Arugula
“Linguine con Calamari e Rucola”
The fresh combination of onion, tomatoes and arugula allows the delicate flavour of the squid to really stand out in this dish. Sardinia produces delicious white wines that pair well with the seafood specialties that are popular in this region.
Preparation Time:
20
min
Cooking Time:
15
min
Servings:
6
Ingredients
1 pkg (454 g)
Giovanni Panzani Linguine #10
1/4 cup (50 mL)
olive oil
1 1/2 lb (750 g)
cleaned small squid, with tentacles halved and bodies sliced into rings
1 1/2 cups (375 mL)
thinly sliced red onion
1/3 cup (75 mL)
capers
6
cloves garlic, thinly sliced
3/4 tsp (4 mL)
crushed hot pepper flakes
3/4 tsp (4 mL)
each salt and freshly ground pepper
3 cups (750 mL)
halved grape or cherry tomatoes
1 cup (250 mL)
thinly sliced, oil-packed sun-dried tomatoes
2/3 cup (150 mL)
white wine
6 cups (1.5 L)
chopped, arugula leaves or lightly packed baby arugula
Grated Pecorino Sardo or Romano cheese (optional)
Lemon wedges
Method
  1. Prepare the linguine according to package directions; measure out and reserve 1/2 cup (125 mL) of the cooking water before draining.
  2. Meanwhile, spread the squid out on paper towel and pat dry. Heat the oil in a large, skillet set over medium-high heat. Add the squid, onion, garlic, capers, hot pepper flakes, salt and pepper. Cook for 3 minutes or until softened and fragrant.
  3. Add the grape tomatoes, sun-dried tomatoes and wine; cook, for 2 to 3 minutes or until slightly thickened. Add the hot linguine and arugula to the skillet; toss to coat. Moisten with reserved pasta water as needed. Serve with cheese (if using) and lemon wedges. Makes 4 to 6 servings.
Tips
Increase the crushed hot pepper flakes to 1 tsp (5 mL) for a spicier pasta toss. Any long cut of Giovanni Panzani pasta can be used instead of the linguine.
Ingredient Notes
Squid: Canadians are familiar with calamari (which stems from the Italian word for squid) as breaded and deep-fried calamari is popular on restaurant menus. Mainstream preparations for calamari often use just the body, sliced into rings. However, in Italy, many parts of the squid are used in recipes including the arms and tentacles. Squid ink is also edible and used to colour pasta or flavour sauces. Cleaned squid is sold with the inedible beak and gladius (or cartilage) removed. When preparing squid, it is important not to overcook it, otherwise it can become rubbery and tough. For easy preparation, squid rings are available in the freezer section of the supermarket and can be thawed and prepared in the same way as whole squid.
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Linguine with Calamari and Arugula

“Linguine con Calamari e Rucola”



Preparation time: 20
Cooking time: 15
Servings: 6


Ingredients

1 pkg (454 g)
Giovanni Panzani Linguine #10
1/4 cup (50 mL)
olive oil
1 1/2 lb (750 g)
cleaned small squid, with tentacles halved and bodies sliced into rings
1 1/2 cups (375 mL)
thinly sliced red onion
1/3 cup (75 mL)
capers
6
cloves garlic, thinly sliced
3/4 tsp (4 mL)
crushed hot pepper flakes
3/4 tsp (4 mL)
each salt and freshly ground pepper
3 cups (750 mL)
halved grape or cherry tomatoes
1 cup (250 mL)
thinly sliced, oil-packed sun-dried tomatoes
2/3 cup (150 mL)
white wine
6 cups (1.5 L)
chopped, arugula leaves or lightly packed baby arugula
Grated Pecorino Sardo or Romano cheese (optional)
Lemon wedges



Method

  1. Prepare the linguine according to package directions; measure out and reserve 1/2 cup (125 mL) of the cooking water before draining.
  2. Meanwhile, spread the squid out on paper towel and pat dry. Heat the oil in a large, skillet set over medium-high heat. Add the squid, onion, garlic, capers, hot pepper flakes, salt and pepper. Cook for 3 minutes or until softened and fragrant.
  3. Add the grape tomatoes, sun-dried tomatoes and wine; cook, for 2 to 3 minutes or until slightly thickened. Add the hot linguine and arugula to the skillet; toss to coat. Moisten with reserved pasta water as needed. Serve with cheese (if using) and lemon wedges. Makes 4 to 6 servings.

Tips

Increase the crushed hot pepper flakes to 1 tsp (5 mL) for a spicier pasta toss. Any long cut of Giovanni Panzani pasta can be used instead of the linguine.

Ingredient Notes:

Squid: Canadians are familiar with calamari (which stems from the Italian word for squid) as breaded and deep-fried calamari is popular on restaurant menus. Mainstream preparations for calamari often use just the body, sliced into rings. However, in Italy, many parts of the squid are used in recipes including the arms and tentacles. Squid ink is also edible and used to colour pasta or flavour sauces. Cleaned squid is sold with the inedible beak and gladius (or cartilage) removed. When preparing squid, it is important not to overcook it, otherwise it can become rubbery and tough. For easy preparation, squid rings are available in the freezer section of the supermarket and can be thawed and prepared in the same way as whole squid.