Linguine ai Calamari Piccanti (Italian Name of the Recipe)

Yield: Servings 6


½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt, plus more for the pot
1 pound calamari, cleaned, bodies cut into 1-inch rings, tentacles
roughly chopped
1 pound linguine
1 teaspoon dried oregano, if possible Sicilian on the branch
6 tablespoons extra-virgin olive oil
8 garlic cloves, thinly cut
One 28-ounce can Italian plum tomatoes, if possible San Marzano,
crushed using your hands


  1. Bring a big pot of salted water to its boiling point for the pasta. To a
    big frying pan on moderate to high heat, put in 4 tablespoons of the
    olive oil. When the oil is hot, put in the cut garlic, and cook until it
    is sizzling, approximately 1 to two minutes. Flavor it with the red
    pepper flakes, allow to toast for one minute, then pour in the
    tomatoes. Wash out the tomato can with a cup of water, and put in
    that too. Flavor it with the oregano and salt. Heat to a simmer and
    cook uncovered, to thicken the sauce and develop the flavors,
    approximately eight to ten minutes. Fish out garlic.
  2. In the meantime, put in the linguine to the boiling water. When the
    sauce is ready, mix in the calamari, and simmer until just thoroughly
    cooked, approximately two to three minutes. When the pasta is firm
    to the bite, remove using tongs and put in directly to the sauce. Sprinkle with rest of the 2 tablespoons olive oil, toss, and serve instantly.