Calamari on Pasta

Ingredients

• 28 ounce tomato sauce canned
• 2 cloves garlic thinly sliced
• 1 pound linguini 
• 3 tablespoons olive oil 
• 0.5 cup parsley leaves chopped
• 6 servings salt and pepper black freshly ground
• 1  shallots thinly sliced
• 1.5 pounds squid rings cleaned
• 0.3 cup water 
• 1 cup white wine 

Equipment

• frying pan
• pot
• colander

Directions

1. Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.
2. Heat olive oil in a large saute pan.
3. Add garlic and shallot and cook over medium-high heat for about 5 minutes.
4. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.
5. Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.
6. Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes).
7. Drain well, shaking colander gently to remove excess moisture.
8. Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired.
9. Add the drained pasta and toss well. To serve, garnish with remaining parsley.