Gluten Free Spaghetti with Squid Rings
This simple pasta dish is the embodiment of comfort food. It is out of this world good.
Here in my home state of RI, squid is usually available year-round. In fact, Calamari is the official state appetizer of Rhode Island. If you can’t find fresh squid, look for it in the frozen section. You can use squid tubes, tentacles or a combination in this recipe. I’ll admit, I am a little squeamish about those tentacles!
Be sure to soak the squid in milk for 30 minutes before cooking. This makes the flesh tender and lends a creaminess to the sauce. Finishing the dish with garlic oil puts it over the top!
4 servings
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Ingredients:
- 6 oz. gluten free spaghetti
- 8 oz. squid tubes, cut into rings (tentacles optional)
- 1/3 cup milk
- Italian seasoning, to taste
- 1/4 cup olive oil
- 5 garlic cloves
- 1/4 tsp. red pepper flakes
- 2 tbsp. olive oil
- 1 tbsp. tomato paste
- 14.5 oz. can diced tomatoes
- ¼ tsp. brown sugar
- 1/2 cup white wine
- ½ bag baby spinach (about 2 handfuls)
- 3 tbsp. chopped fresh Italian parsley
Preparation:
Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk. Sprinkle with Italian seasoning and soak for 30 minutes. Squid can be tough if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.
Next make the garlic oil. Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes. I used a simmer mat to keep the heat low. When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.
Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil. Add the tomato paste to the center of the skillet and let it cook 2 minutes.
Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning. Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.
Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.
Cover and cook 7 minutes.
Uncover, add the baby spinach and stir it in just until wilted.
Drain the spaghetti and place on a serving platter. Top with the squid and tomato mixture. Finish with the garlic oil (you may remove the garlic first or leave it in), and garnish with chopped parsley.
Friends, this was the best seafood pasta dish and a very special dinner for two. Not to mention easy and economical! Enjoy this restaurant quality meal in your home tonight!
Notes: ♪♫ I used Bionaturae gluten free spaghetti in this recipe. It’s a great choice if you are missing traditional “white” pasta. The first time I had it in a restaurant, I thought they had mistakenly served me regular pasta! It’s so good, no one will know it’s gluten free.
