Val Filice's Calamari
- 1 of 1 Heat oil in medium-size skillet over medium heat. Add green pepper, celery, onion and garlic; saute until onion is softened, 15 minutes. Add tomatoes, water and salt; simmer over low heat for 30 minutes.
- 1 of 2 Heat oil in large skillet over high heat. Carefully add wine, sherry, garlic, lemon rind, lemon juice, basil, oregano, pepper and calamari; cook 4 to 6 minutes until calamari is tender; do not overcook. Strain through sieve over bowl.
- 2 of 2 Return calamari and cooking liquid (should be about 1 cup) to skillet along with red sauce. Heat 1 minute. Serve over cooked linguine. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 3 g fiber, 3 g sat. fat, 318 mg chol., 18 g Fat, total, 58 g carb., 40 g pro., 527 kcal cal., 984 mg sodium