This is a collection of recipes from Teresa Lapetina Greco (Big Mamma), her daughter Elizabeth Greco Noviello (Mamaw), her granddaughter Marie Noviello Casazza and her great-granddaughter-in-law...Lee Casazza. My cookbook is now available in a hard cover and in Kindle on Amazon. If you live in the USA, you can order it now from my website. I will personally inscribe and sign the book for you, just leave instructions. www.leecasazzacooking.com...Buon appetito!
Wednesday, November 28, 2018
LINGUINE WITH SPICY SHRIMP & CALAMARI SAUCE
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