Calamari Marinara
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
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt, plus more as needed
- ½ cup dry white wine
- 1 cup clam juice
- 6 cups crushed or pureed Italian plum tomatoes
- ½ teaspoon dried oregano
- 2 pounds frozen calamari (tubes and tentacles), thawed, sliced into 1/2-inch pieces
- ¼ cup freshly chopped Italian parsley
- 1 tablespoon Freshly grated Parmigiano-Reggiano cheese
- 1 (16 ounce) package dry pasta
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Instructions
- 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.
- 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.
- Gently stir in calamari and simmer until tender, 35 to 45 minutes. Remove from heat. Stir in parsley.
- 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.
- Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese.
Source
Original recipe: View Original
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