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    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