Spaghetti with Squid in Tomato Wine Sauce
- 1 tablespoon cooking oil
- 3 cloves garlic, minced
- 1/3 cup red wine
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3/4 teaspoon salt
- 1 pound cleaned squid, bodies cut into 1/2-inch rings, tentacles cut in half
- 1/2 pound spaghetti
- 1/3 cup chopped fresh basil or parsley
- 1. In a large saucepan, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the wine and simmer 1 minute longer. Stir in the tomatoes and salt and bring to a simmer. Add the squid, cover, and simmer gently until the squid is just tender, about 30 minutes. Do not allow to boil.
- 2. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until almost done, about 10 minutes. Drain the pasta.
- 3. Add the basil and the spaghetti to the sauce and simmer until the pasta is done and has absorbed some of the sauce, about 2 minutes.
- Fish Alternatives: You can substitute medium shelled shrimp for the squid. Cook the tomato sauce, covered, for about twenty minutes. Add the shrimp and cook until just done, about three minutes longer.
- Test-Kitchen Tip: Squid must be braised slowly over low heat or cooked briefly over high heat. Anything in between makes rubber bands.
- Wine Recommendation: Given squid's mild flavor, the tomato sauce really dictates which wine to serve with this dish. Accordingly, a light-bodied, acidic red wine such as a young, slightly chilled Chianti will work just fine.
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