Spaghetti with Squid in Tomato Wine Sauce
Spaghetti with Squid in Tomato Wine Sauce is a dairy free and pescatarian recipe with 4 servings. One serving contains 378 calories, 26g of protein, and 6g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up cooking oil, tomatoes in puree, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.
Instructions
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.
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.