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Calamari on Linguine recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

Linda (Countrylin) was asked to provide this recipe by subscribers to the simpluy sefaood group on

You asked for my sauce recipe. You have to understand I was taught by an Italian mom and taught to cook with "a pinch of this and a bunch of that." I cooked the sauce since I last posted and I tried to do it by measurements. They are not exact and of course adjust them to your individual taste. Here goes.


Fresh Calamari (or frozen)
8 to 10fl ozs fish stock or jarred clam juice
1 x 28oz can of Plum Tomatoes chopped (do not liquidise)
1 x 6oz can of tomato paste
1clove of garlic
1 bunch of parsley (I love parsley so I use quite a bit)
3 or 4 tbs of Olive oil
2 or 3 Basil leaves
1 or 2 pinches of sage
1 pinch of thyme
Black pepper

  • Fry garlic in olive oil on low heat, do not brown it.
  • Add tomato paste and fry for a minute or two. The color wlll get slighty darker.
  • Add crushed tomatoes, fish stock and the rest of the ingredients.
  • Simmer for about 1 hour stirring occasionally.
  • Add the calamari when the sauce is finshed and cook for only one minute more or else the calamari will get tough.
  • And of course serve over Linguine not spaghetti.

Serves 4

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