- 1 cup VILLA FRIZZONI® sauce Marinara chunky gluten free (#12072)
- 6 ounces calamari breaded ring and tentacles Dipt 'n Dusted, frozen (#C2246)
- 2 ounces sausage linguiça link 4-1, refrigerated (#G1614)
- 1/2 each lemon choice fresh (#G1072)
- 1/4 ounce parsley Italian fresh (#H4470)
- Sauté linguiça until browned. Add Marinara sauce, simmer on low heat for 20 minutes.
- Fry calamari; toss in salt.
- Top with Marinara and linguiça sauce.
- Top with lemon zest and chopped, fresh parsley.
- Servings: 1
- Type: Lunch, Dinner, Appetizer
- Categories: The Dish, Recipes
- Tags: Dinner, Entrée, Italian, Lunch, Seafood