seafood pasta! yum!

I am currently craving for pasta marinara.. I miss Stir crazy's pasta marinara..wwwwaaaaahhh!! sigh! Anyways, I saw the recipe when I was surfing on the net.. Lemme share the mouth watering recipe to all of you..








Tomato Sauce:
1 28 Ounce Can Imported Chopped Tomatoes
3 Garlic Cloves, Peeled And Minced
4 Tablespoons Olive Oil
Sea Salt And Black PepperRed Pepper Flakes To Taste
5 Tablespoons Chopped Fresh Basil
1 Pound Spaghetti

For The Calamari:
3/4 to 1 Pound Cleaned Calamari Cut Into Rings
1/2 Cup All-Purpose Flour
1/2 Cup Semolina Or Fine Cornmeal
1/4 Cup Cornmeal
Salt & Pepper
Vegetable Oil For Frying

For The Gremolata:
1/4 Cup Fresh Parsley
3 Cloves Garlic, Peeled And Minced
Zest From 1 Lemon

To prepare the gremolata, mix the parsley, garlic, and lemon zest, and chop together until well mixed and fine. Set aside.

To prepare the sauce, heat the oil in a heavy saucepan and once hot cook the garlic until fragrant and sizzling. Add the tomatoes, salt, pepper, pepper flakes, and basil and cook for 15 minutes over low heat.

Place the pasta pot on to boil and while the pasta is cooking, prepare the calamari.Mix together the flours for the calamari in a plastic bag and season with salt and pepper. Heat the oil in a heavy saucepan until it reaches 375 degrees F. Drop a handful of the calamari into the flour mixture and shake off the excess. Fry in small batches until golden brown and then drain on paper towels.Cook the pasta until it is al dente, and drain.

Mix the pasta with half the sauce and stir over medium high heat until pipping hot. Divide the pasta into individual serving bowls, and then top with an additional scoop of sauce. Divide the calamari onto each bowl, and then sprinkle each with a little of the gremolata. Serve immediately.

Buon Appetito!