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Calamari and Shellfish Sauce

18 Fresh cherry stone clams; scrubbed
3 lb Mussels; scrubbed and beards removed
1 c Red wine
1 Onion; chopped
10 Garlic cloves; minced
1/2 c Olive oil
4 cn Tomatoes, ready cut; peeled (28 oz.)
1 ts Oregano
3 ts Fresh basil
3 tb Parsley
Pepper to taste
2 lb Calamari (squid); cleaned and sliced
1 lb Large shrimp; cleaned and deveined
Red pepper flakes (optional)
2 lb Linguine


Steam clams and mussels in 1/2 cup red wine until they open. Discard any that don't open. Set aside and keep warm. In a large Dutch oven, saute the onion and garlic in the olive oil (smells good). Add tomatoes, oregano, basil, parsley, remaining wine, pinch of salt, and pepper; simmer about 20 minutes. Add the calamari, shrimp, mussels, and clams (with broth) and cook 5 minutes more or until shrimp are done. Serve over linguine. Add crushed red pepper, if desired. Serves: 8 to 10.


How to make friends with Calamari: Clean and prepare calamari, removing eyes, ink sac, and internal guill. Cut into rings and cut tentacles into pieces. Drop in boiling water in which you have placed a small piece of carrot, some onion, celery, and 1/2 cup of white wine. Boil for 3 minutes until the calamari are plump, white, and tender. Drain in colander. A more traditional way of cooking calamari is to bread it, then deep-fry it.





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