Crinella Family Cookbook
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Our Grandparents' Favorites
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Soups
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Vegetables
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Calamari with Linguini
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While other folks were using calamari (squid) for bait, the Italians were
keeping a secret: The stuff is delicious. Not only does the meat have a
great chewy texture, but it has a sweet, delicate taste--not at all
fishy. You can marinate it and use it as a salad, broil it in butter,
with a crab stuffing, or use it in a sauce with pasta.
I pound, small (about 4' or 5") calimari
1/2 cup, olive oil
2 medium white onions, finely chopped
6 medium garlic cloves, finely chopped
1/2 cup, parsley, finely chopped
1 tablespoon, dried tarragon
1 small (about 12 ounce) can, solid packed whole tomatoes
1 small (about 12 ounce) can, tomato sauce
1 small (about 8 ounce) can, tomato paste
1 cup, water
1 cup, Marsala sherry
1 teaspoon, salt
1 teaspoon, white pepper
1 1/2 pounds, fresh linguini
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Clean squid, making sure to take spine out of abdomen.
Cut tentacles and
head from squid, and slice the remainder of squid crosswise, into slices
that are about 1" thick.
Heat olive in skillet until sizzling hot, then
quickly sautee onion, garlic, and parsley.
Sauté over medium flame for 2
to 3 minutes, then add wine and cook until a bit of the wine evaporates.
Add tomatoes, tomato sauce, tomato paste and water, then spices.
Cook
until sauce is no longer soupy.
Add squid and cook until squid is tender,
but not tough (about 10 minutes).
Add calamari to large bowl with freshly
boiled linguini.
Enjoy with our 2005 Sauvignon Blanc.
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