Alex Thomopoulos Gluten Free Calamari Pasta

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Cristina Ferrare


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1 1/2 pounds squid, cleaned, bodies cut into rings.

3 to 4 tablespoons olive oil

2 cloves garlic, thinly sliced

1 shallot, thinly sliced

Pinch red pepper flake

4 anchovy filets

1/2 cup clam juice

1 cup white wine

1 (28-ounce) can organic tomato sauce

1/2 cup chopped parsley leaves

1 pound gluten-free linguini or apaghetti (preferably brown rice pasta;brand Tinkyada)

Salt and freshly ground black pepper

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