Calamari Fra Diavolo Over Linguine
Dive into the bold and tantalizing flavors of Calamari Fra Diavolo over Linguine—an Italian-inspired seafood dish that delivers a perfect balance of spice, tang, and freshness. This recipe features tender calamari simmered in a zesty fra diavolo sauce made with crushed tomatoes, garlic, red pepper flakes, and a splash of dry white wine. Paired with al dente linguine, the dish is elevated with aromatic fresh basil and a hint of oregano, creating a vibrant, restaurant-quality meal in just 45 minutes. Top it off with a sprinkle of fresh parsley and optional Parmesan cheese for a touch of richness. Whether you're hosting a dinner party or craving a sophisticated weeknight meal, this spicy seafood pasta promises to impress. Perfectly paired with crusty bread or a crisp green salad, it’s a must-try recipe for lovers of hearty Italian cuisine.
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Recipe Information
Ingredients
- 12 oz Linguine
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 1 tsp Red pepper flakes
- 28 oz Crushed tomatoes
- 0.5 cup Dry white wine
- 2 tbsp Tomato paste
- 1 tsp Sugar
- 1 tsp Dried oregano
- 0.25 cup Fresh basil leaves, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 lb Fresh calamari, cleaned and sliced into rings
- 2 tbsp Fresh parsley, chopped (for garnish)
- 0.5 cup Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and red pepper flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the crushed tomatoes, white wine, tomato paste, sugar, oregano, salt, and black pepper to the skillet. Stir to combine and bring the mixture to a gentle simmer.
Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Stir in the fresh basil and taste the sauce. Adjust the seasoning with additional salt or pepper if needed.
Add the calamari rings to the sauce and cook for 2-3 minutes, or until the calamari turns opaque and is just tender. Be careful not to overcook, as calamari can become rubbery.
If the sauce becomes too thick, stir in small amounts of the reserved pasta water to achieve the desired consistency.
Add the cooked linguine to the skillet and toss gently to coat the pasta evenly with the sauce.
Transfer the Calamari Fra Diavolo over Linguine to serving plates. Garnish with chopped parsley and grated Parmesan cheese, if desired.
Serve immediately with crusty bread or a simple salad on the side.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1152 mg | 384% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 181.4 g | 66% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 34.6 g | ||
| Protein | 146.2 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1677 mg | 129% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3745 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
