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Source: Food and Wine Quick from Scratch

Spaghetti with Squid in Tomato Wine Sauce
Inexpensive and easy to prepare, squid deserves a place in your weeknight repertoire. Here, it’s gently simmered in a garlicky red-wine tomato sauce and then tossed with pasta for a fast meal.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 44 minutes
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1 tablespoon cooking oil
3 garlic cloves, minced
1/3 cup dry red wine
1 3/4 cups canned crushed tomatoes in thick puree
3/4 teaspoon salt
1 pound squid, cleaned, cut into 1/2-inch rings, tentacles cut in half
1/2 pound spaghetti
1/3 cup basil, or parsley




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.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until almost done, about 10 minutes. Drain the pasta.

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.


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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