Spicy Calamari Marinara
- 1 lb linguine
- 1 (16-ounce) jar of marinara sauce
- 2.5 lb BOS’N Squid (any size/form)
- 1/4 cup fresh basil
- 1/2 cup white wine
- 2 tablespoons butter
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic
- 1/4 teaspoon salt
- 1/2 cup diced onion
- 1/2 teaspoon pepper
Cook linguine according to package directions.
Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned. Add calamari rings and tentacles and cook for 2 minutes. Add wine, marinara, basil, pepper flakes, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 3 – 5 minutes.
Transfer linguine to a serving platter. Spoon calamari marinara sauce over linguine.