Wednesday, November 28, 2018


My husband's favorite meal is pasta with seafood in a tomato sauce. This dish is somewhat spicy but you can adjust the heat by the amount of red pepper flakes you add. 

½ lb linguine
2 T extra-light olive oil or avocado oil
3 cloves garlic, thinly sliced
1 t red pepper flakes
½ t freeze-dried or dried oregano
3 14-oz cans cherry tomatoes in sauce
½ cup white wine
1 lb large shrimp, peeled and deveined
8 oz medium calamari, cleaned
1 bunch Italian parsley, stems removed and chopped
Sea salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil for drizzling

In a large skillet that will hold the pasta and the sauce, add the oil.
Over medium heat, sauté the garlic with the red pepper flakes for a minute.
Add the oregano, cherry tomatoes, and wine and simmer 15 minutes.

Meanwhile, boil the linguine in salted water until al dente, about 6 to 7 minutes.
Save a little of the pasta boiling water.
Add the shrimp and calamari to the tomato sauce and simmer 5 minutes.
Add the parsley and about ¼ cup of the pasta cooking water.
Season to taste with salt and pepper.
Add the drained pasta and mix to combine.
Serve with freshly grated Parmigiano-Reggiano cheese, if desired.

Serves 2

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