Step 1

Separate the tentacles from the calamari bodies. Remove any hard cartilage from the base of the tentacles or interior of the "tubes" and slice the bodies into 1/4" rounds. Rinse the calamari in cold water, drain thoroughly, pat dry and refrigerate until you are ready to add it to the marinara.

Step 2

Heat a large pot of salted water to boiling for the linguine.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and sauté until the garlic is fragrant and barely golden, 2 minutes (do not brown).

Step 4

Add the tomatoes and oregano and season to taste with salt and freshly ground black pepper. Simmer gently for 15 to 20 minutes. Taste and adjust the seasoning if necessary.

Step 5

Add the calamari and simmer just long enough for it to turn opaque, about 3 minutes. Stir in the parsley, remove from the heat and cover to keep warm.

Step 6

Cook and drain the linguine according to package directions.

Step 7

To serve, plate individual portions of linguine and ladle sauce over each.