Food & dining

sunday supper

Mediterranean duo: calamari skewers, linguine

Calamari skewers.

Sally Pasley Vargas for The Boston Globe

Calamari skewers.

The texture of calamari is never melt-in-your-mouth tender, but rather something pleasing to sink your teeth into. The general rule for keeping squid from becoming rubbery is to cook it low and slow, or hot and fast. A steamy summer night calls for grilling (hot and fast), and this Mediterranean-style preparation with lemon, garlic, and parsley fits the bill. Smaller squid (3 to 4 inches) are best here. First, saute spinach with raisins and pine nuts and set the seafood on the grill with a few slices of bread. Top the toasts with grated tomatoes and olive oil to make the popular Spanish dish called pan con tomate.

Stir some of the grilled calamari and spinach into a bowl of linguine with a generous squeeze of lemon. Add a dusting of parsley and you’ll have a Mediterranean duet without leaving home.

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(For grilled calamari, linguine)

2½ pounds cleaned squid with

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tentacles

2 large, ripe tomatoes

1½ pounds spinach

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4 cloves garlic

½ bunch fresh parsley

5 lemons

Salt and pepper

1 cup olive oil

cup pine nuts

cup raisins

½ teaspoon crushed red pepper

¼ teaspoon Spanish paprika

8 thick slices Italian bread

¾ pound linguine

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.
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