Gemelli Calamari with  Prociutto

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10 oz squid – cleaned and cut into rings

14.5 oz can diced tomatoes

6 oz tomatoe paste

6 oz water

10 oz sweet frozen peas

1 shallot – chopped fine

1 large yellow onion – chopped fine

6 cloves minced garlic

2 green scallions – chopped

4 oz prosciutto ham – cut small

4 TBS red wine vinegar

2 TBS olive oil

2 TBS butter

1 TBS fresh rosemary – 2 pieces left on stalk

salt/black pepper to taste

1 lb gemelli pasta


In large pot boil water and cook gemelli pasta.  In a large sauce pan, over medium heat add onions, shallots, garlic, oil, and butter – sauté 5 minutes.  Add tomatoes, tomatoe paste, H20, vinegar, rosemary and bring to boil.  Add peas, prociutto, and scallions – reduce to simmer 3 minutes.  Add squid rings add cook on medium for 3 minutes.  (overcooking turns squid to elastic). 


Serve over pasta – serves 4.  Ummmmmm!