This recipe is Hot!!! You can dial down the heat if you like but this is the way to eat.
2 lb squid cleaned and cut into strips or rings
2 cans Corrado’s 28oz Peeled Tomato
6 tbsp Extra Virgin olive oil
12 cloves Garlic chopped, (yes that is not a misprint 12)
1 Spanish onion diced
1 1/2 teaspoons dried oregano
1 tsp Salt
1 tsp black pepper
1 1/2 teaspoons crushed red pepper
1 Jalapeno pepper thinly sliced
1 cup clam juice
1 lb linguini
In a large sauté pan heat the olive oil over medium heat until it is hot but before it smokes, add the garlic and cook until it starts to turn golden brown then add the diced onions, jalapeno, crushed red pepper and oregano. Cook until they are soft and begin to golden.
Next add the peeled tomatoes, as you add them to the pan crush them in your hand so they are in chunky pieces. Cook for a few minutes add salt and pepper. Now add the clam juice bring to a simmer and lower the heat. Simmer for about 30 minutes
While you are simmering clean the calamari. When the sauce has thickened add the squid, cover again and simmer about 10 minutes more. Add your cooked pasta to the pan; allow cooking for a couple of minutes then plate and serve. Enjoy