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.

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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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