Recipe Details
Ingredients
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3tablespoonsolive oil
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3clovesgarlic, sliced
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1(28 ounce) cantomato puree
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28fluid ounceswater
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½cupred wine
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1teaspoonsalt
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1teaspoonwhite sugar
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crushed red pepper to taste
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1(16 ounce) packageuncooked linguine pasta
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3poundssquid, cleaned and sliced into rings
Cooking Directions
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Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally
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Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
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Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories483 | |
| % Daily Value * | |
| Total Fat 13g |
16% |
| Saturated Fat 2g |
12% |
| Cholesterol 376mg |
125% |
| Sodium 804mg |
35% |
| Total Carbohydrate 56g |
20% |
| Dietary Fiber 4g |
14% |
| Total Sugars 7g |
|
| Protein 34g |
69% |
| Vitamin C 18mg |
20% |
| Calcium 86mg |
7% |
| Iron 5mg |
26% |
| Potassium 957mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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