Calamari was a fish not much consumed in America and it was considered a cheap fish. The Italians love calamari and it became the fish of choice of the Italian immigrants. You can find calamari today as a delicacy in contemporary restaurants and in restaurants of all ethnicity. But spicy calamari with linguini is a trade mark of Italian American restaurants all over America.
- 6 tablespoons extra-virgin olive oil
- 8 garlic cloves, sliced
- 1/2 teaspoon peperoncino
- 1 (28-ounce) can plum tomatoes, preferably San Marzano, crushed by hand
- 1 teaspoon dry oregano
- 1/2 teaspoon kosher salt
- 1 pound linguine
- 1 pound cleaned calamari, bodies cut in 1-inch rings, tentacles roughly chopped
1. Bring a large pot of salted water to boil for pasta. In a large skillet over medium-high heat, add 4 tablespoons of the olive oil. When the oil is hot, add the sliced garlic and cook until garlic is sizzling, about 1 to 2 minutes. Season with the peperoncino, let toast for a minute, then pour in the tomatoes. Rinse out the tomato can with a cup of pasta water and add that as well. Season with the oregano and salt. Bring to a simmer and cook uncovered to thicken the sauce and develop the flavors, about 8 to 10 minutes.
2. Meanwhile, add the linguine to the boiling water. When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes. When the pasta is al dente, drain with tongs and add directly to the sauce. Drizzle with remaining 2 tablespoons olive oil, toss and serve immediately.