I was very excited about repeating this recipe. The first time I made it was in Germany with enormous calamari tubes that I found in an Italian supermarket. As I made my list, I wasn’t too worried about the ingredients, although I did know that I would have to go to the Wegmans’ in Scranton for frozen calamari. While not fresh from the ocean, there was absolutely no doubt in my mind that I would find them in this emporium of Northeast sophistication that features interesting species of foie gras, chocolate dipped strawberries, French cheese and really bizarre hard crunch caviar (I’m not talking about Beluga firm). Fool that I was. Hopelessly, we returned to our Honesdale supermarket Weiss and found, at the very bottom of the freezer compartment, a package of small calamari tubes with tentacles! Glory be to God.
To be fair, I should get over not being able to find delicacies that are, in a way, as foreign to our region as hot dogs would be in Sens. Battered and fried calamari rings are ubiquitous appetizers in restaurants here but whole squid/calamari is even missing from the very few good Italian restaurants. Anyway. Still I PERSIST!
We do have a couple of good varieties of frozen shrimp the way I like them; uncooked, deheaded, shelled and deveined. I have impressed myself for years with my ability to clean shrimp and am now over it 🙂
I love buying sausage in coils, like this very good hot Italian sausage. It really doesn’t matter if you use coiled, linked or bulk Italian but the coils are attractive 🙂
The stuffing includes Italian sausage, shrimp, and parmesan cheese. Opulent.
My husband thought I should use colored toothpicks to secure the calamari before browning. Festive 🙂
Could you imagine if we had had some good wine to go with this? Like a Masi Amarone. Didn’t.
This was sooo good. “I didn’t miss the wine at all”, they lied 😀
Shrimp and Sausage Stuffed Calamari with Linguini
1 1/2 lb hot Italian sausage, casing removed
1 cup shrimp, finely chopped
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chicken broth
2 tbsp parsley, chopped
2 tbsp olive oil
12 small to medium size calamari tubes with tenticles
4 cups homemade tomato sauce
1 lb linguine, cooked
Brown the sausage meat in a large skillet, then remove with a slotted spoon to a large mixing bowl. Wipe out the skillet with a paper towel and set aside.
Add the shrimp, bread crumbs, cheese, chicken broth and parsley to the sausage meat in the bowl and mix well. Stuff the calamari tubes with this mixture, closing off the large ends with toothpicks.
Heat the olive oil in the skillet and brown the stuffed calamari on both sides, then place in a baking dish.
If there is any leftover stuffing, add it to the tomato sauce and heat. Pour 2 cups of the sauce over the calamari, then place in a 400 F oven for 15-20 minutes.
Toss the remaining tomato sauce with the cooked linguine, slice the calamari and serve immediately.