Spicy  Calamari  Marinara


Cook linguine according to package directions.


Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned. Add calamari rings and tentacles and cook for 2 minutes. Add wine, marinara, basil, pepper flakes, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered for 3 – 5 minutes.


Transfer linguine to a serving platter. Spoon calamari marinara sauce over linguine.





1 lb linguine

1 (16-ounce) jar of marinara sauce
2.5 lb BOS’N Squid (any size/form)

1/4 cup fresh basil
1/2 cup white wine
2 tablespoons butter

1/2 teaspoon crushed red pepper flakes
3 cloves garlic

1/4 teaspoon salt
1/2 cup diced onion

1/2 teaspoon pepper


Neapolitan  Squid  Salad



2.5 lbs BOS"N squid (any size/form)
1/2 cup virgin olive oil
2 garlic cloves minced
4 tbsp chopped fresh parsley
2 tbsp lemon juice
Salt and pepper to taste


Defrost BOS"N Squid and cut tubes into 1/4”- 1/2” rings. Toss in salted boiling water for 1-3 minutes.

Drain the squid and move to mixing bowl. Season with the olive oil and other ingredients. Let the flavors meld for 2 hours or more before serving so that the seasoning will have time to take full effect.

This method of preparation is also good if one wants to include squid in a Fruit de Mer cold salad.




Shrimp  Scampi



1 pound BOS"N ready to cook shrimp

¾ cup butter (1 ½ stick)

4-6 large garlic cloves, finely minced

¼ cup white wine

2 tablespoons fresh lemon juice

3 tablespoons chopped fresh parsley

Salt and pepper to taste

Additional lemon wedges for garnish

12oz angel hair or linguine pasts, cooked according to package directions


Thaw BOS"N shrimp in the fridge overnight or by running them under cold water.


Preheat oven to 400 degrees. Bring water for pasta to a boil and begin cooking the pasta.


Place the butter in a 13 x 19 x 2” glass baking dish and place in oven until butter melts. Remove from oven and add the shrimp, garlic, wine and lemon juice to the melted butter, stirring to blend well.


Return dish to oven and bake shrimp for 3 minutes; then mix in the parsley and bake until shrimp are cooked through. Season with salt and pepper.


Mound the hot cooked linguine in a large serving bowl. Spoon shrimp mixture over and toss gently to combine. Sprinkle parmesan cheese and serve immediately with lemon wedges. Enjoy!




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