Calamari Marinara
Description
Chef John's Italian calamari marinara simmers long and slow for a rich sauce and tender calamari. He suggests serving it over squid ink pasta.
Ingredients
•
2 tablespoons olive oil
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1 yellow onion, sliced thin
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1 serrano chile pepper, sliced thin
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3 garlic cloves, crushed or minced
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1 anchovy fillet
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1/2 teaspoon red pepper flakes
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1/2 teaspoon kosher salt, plus more as needed
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1/2 cup dry white wine
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1 cup clam juice
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6 cups crushed or pureed Italian plum tomatoes
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1/2 teaspoon dried oregano
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2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
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1/4 cup freshly chopped Italian parsley
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1 tablespoon Freshly grated Parmigiano-Reggiano cheese
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1 (16 ounce) package dry pasta
Directions
1
Drizzle olive oil into a saucepan. Add onions, chile pepper, garlic, anchovy filet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
2
Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
3
Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
4
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
5
Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.