adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Calamari Marinara
0 Likes
Prep Time:
15 minutes
Cook Time:
56 minutes
Total Time:
71 minutes
Slow-cooked Italian calamari marinara served over squid ink pasta.
Ingredients:
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced thin
  • 1 serrano chile pepper, sliced thin
  • 3 garlic cloves, crushed or minced
  • 1 anchovy fillet
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon kosher salt, plus more as needed
  • 0.5 cup dry white wine
  • 1 cup clam juice
  • 6 cups crushed or pureed Italian plum tomatoes
  • 2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
  • 0.25 cup freshly chopped Italian parsley
  • 1 tablespoon Freshly grated Parmigiano-Reggiano cheese
  • 1 (16 ounce) package dry pasta
Instructions:
  • In a saucepan over medium-high heat, heat olive oil, onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt. Stir occasionally until onions and garlic begin to turn golden, about 3-4 minutes.
  • Stir in wine and cook until reduced by half, about 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, then reduce heat and simmer gently for 15 minutes.
  • Stir in the calamari with care and let it simmer until tender for 35 to 45 minutes. Take it off the heat and gently fold in the fresh parsley.
  • 1. Bring a pot of salted water to a vigorous boil. Add spaghetti and cook until al dente, about 12 minutes. Drain well.
  • Mix the sauce into the hot, drained pasta and serve in warm bowls with extra marinara sauce and grated cheese on top.

Similar Recipes