Past Recipes
Spicy Calamari Linguine

Spicy Calamari Linguine with Creamy Marinara and Parsley Breadcrumbs

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Recipe Details

Story

Our top-rated spicy linguine worked so well with scallops in the original recipe, we couldn’t resist trying it with calamari, another favorite seafood in our Test Kitchen. The result, now a Popular Recipe, is just as delicious as the original. A splash of heavy cream tempers the heat from crushed red pepper in the tomato sauce here. Crunchy toasted breadcrumbs are a fantastic, restaurant-worthy flourish.

Tags

  • Spicy
  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Andrea

By Chef Andrea

Nutritional info

  • Calories 720
  • Protein 36g
  • Total Carb 84g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • parsley
    1/4 ounce
    parsley
  • shallot
    1
    shallot
  • garlic
    3 cloves
    garlic
  • whole peeled tomatoes
    1 can
    whole peeled tomatoes
  • calamari rings
    10 ounces
    calamari rings
  • panko breadcrumbs
    2 tablespoons
    panko breadcrumbs
  • white wine
    1/4 cup
    white wine
  • sugar
    1/4 teaspoon
    sugar
  • linguine
    6 ounces
    linguine
  • heavy cream
    1 container
    heavy cream
  • unsalted butter
    1 packet
    unsalted butter
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper
  • dried oregano
    1/4 teaspoon
    dried oregano
  • onion powder
    1/4 teaspoon
    onion powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 10" medium high-sided pan

Allergens

  • Soy
  • Crustacean Shellfish
  • Milk
  • Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse parsley and roughly chop leaves, discarding stems. Peel shallot and mince. Mince garlic. Pour whole tomatoes and their juices into a large bowl and squeeze to break into bite-size pieces. Pat calamari dry with paper towel.



  2. Toast breadcrumbs

    Toast breadcrumbs

    Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add breadcrumbs and toast, stirring constantly, until golden, 1-2 minutes. Transfer to a small bowl and set aside until Step 6. Wipe pan clean for the next step.


  3. Cook marinara sauce

    Cook marinara sauce

    Heat 1 tablespoon olive oil in pan from breadcrumbs over medium heat. When oil is shimmering, add spice mix, shallot, and garlic and cook, stirring, until fragrant, 3-4 minutes. Increase heat to medium high. Add white wine and cook until reduced by half, about 2 minutes. Add sugar, tomatoes, and half of parsley and cook, stirring and pressing tomatoes to further break down, until sauce is thickened, 7-9 minutes.




  4. Cook linguine and calamari

    Cook linguine and calamari

    While sauce simmers, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Season calamari with ½ teaspoon salt. Once sauce has thickened, reduce heat to medium and season with ½ teaspoon salt and pepper. Stir in calamari and simmer until opaque and cooked through, 4-5 minutes.

  5. Finish linguine

    Finish linguine

    Once calamari are cooked, increase heat under pan to medium high. Add 2 tablespoons heavy cream and cook, stirring, to warm through, about 1 minute. Add butter and cooked linguine and stir to coat. Adding 2 tablespoons at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles. Remove pan from heat. Taste and add salt and pepper as desired.

  6. Plate spicy calamari linguine

    Plate spicy calamari linguine

    Add remaining parsley to bowl with toasted breadcrumbs and stir to combine. Divide spicy calamari linguine between serving bowls, garnish with parsley breadcrumbs, and dig in!

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