Calamari Fra Diavolo over Linguine

• 1/2 teaspoon kosher salt, plus more for pasta pot
• 1 pound linguine
• 6 tablespoons extra-virgin olive oil
• 8 garlic cloves, sliced
• 1/2 teaspoon peperoncino flakes
• 28-ounce can plum tomatoes, preferably San Marzano, crushed by hand
• 1 teaspoon dried oregano
• 1 pound cleaned calamari, bodies cut into 1-inch rings, tentacles roughly chopped

1. Bring a large pot of salted water to boil for pasta.
2. Stir the linguine into the boiling water.
3. Pour 4 tablespoons of the olive oil into a large skillet over medium-high heat.
4. When the oil is hot, toss in the sliced garlic, and cook until it sizzles, about 1 to 2 minutes.
5. Season with the peperoncino, let it toast for a minute, then pour in the tomatoes.
6. Slosh out the tomato can with a cup of pasta water, add that to the sauce, and stir.
7. Season with the oregano and salt.
8. Bring to a simmer, and cook, uncovered, to thicken the sauce and develop the flavors, about 8 to 10 minutes.
9. When the sauce is ready, stir in the calamari and simmer until just cooked through, about 2 to 3 minutes.
10. When the pasta is al dente, drain and toss it directly into the sauce.
11. Drizzle with the remaining 2 tablespoons olive oil, toss well to combine, and serve immediately.

kosher salt, linguine, extravirgin olive oil, garlic, peperoncino flakes, tomatoes, oregano, calamari

Taken from www.epicurious.com/recipes/food/views/calamari-fra-diavolo-over-linguine-385301 (may not work)