Absolutely Delicious Stuffed Calamari with Linguine

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Begin by washing the calamari tubes under cold running water and gently pat them dry with a paper towel.

In a spacious mixing bowl, combine the onions, 6 cloves of minced garlic, shrimp, crabmeat, and lemon juice. Divide this mixture among the squid tubes and seal the ends by pinning them shut with a toothpick. Arrange the stuffed calamari in a single layer at the bottom of a 9x13-inch baking dish. Set it aside for now.

Melt butter in a saucepan over medium heat, stirring occasionally. Introduce the cream cheese and 2 cloves of minced garlic into the saucepan, cooking and stirring until the cream cheese has melted. Gradually whisk in milk, continuing to cook and stir until heated through. Remove the saucepan from the heat and stir in Parmesan cheese and a pinch of pepper. Pour this creamy sauce over all of the stuffed calamari tubes in the baking dish. Sprinkle about 2 tablespoons of grated Romano cheese on top of each one.

Bake the calamari uncovered in the preheated oven until the cheese is golden brown and the sauce is bubbly. Meanwhile, bring a large pot of lightly salted water to a boil and add linguine pasta. Cook the pasta until it reaches the al dente stage, approximately 8 minutes. Drain and serve.