Food & dining

sunday supper

Recipe for linguine with calamari and spinach

Sally Pasley Vargas for The Boston Globe

Serves 4

Salt and pepper, to taste
¾pound linguine
3tablespoons olive oil
2cloves garlic, finely chopped
1cup cooked spinach
Juice of 1 lemon, or more to taste
8skewers leftover calamari, cut into bite-size pieces
¼cup chopped fresh parsley

1. Bring a large pot of salted water to a boil. Add the linguine and cook for 8 minutes, or until the pasta is tender but still has some bite. Remove ½ cup pasta water. Drain the pasta into a colander and do not rinse.

2. In a large skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, for 30 seconds. Add the spinach and lemon juice. Stir well.


3. Add calamari, salt, pepper, and parsley. Stir the mixture until the calamari is hot. If the pasta seems dry, add a few tablespoons of pasta cooking water. Taste for seasoning and add more salt or lemon juice, if you like. Divide among 4 bowls. Sally Pasley Vargas

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