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Calamari Marinara

Chef John

"Calamari has an unfair reputation for being tricky to work with and that it's rubbery when cooked. Here's the secret: cook it in 45 seconds or 45 minutes--very quickly or a long slow simmer. For this marinara dish, I use the long simmer method."
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1 h 11 m servings 806 cals
Original recipe yields 4 servings

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  1. Drizzle olive oil into saucepan (not over heat). Add onions, Serrano pepper, garlic, anchovy filet, red pepper flakes, and salt. Place pot over medium-high heat. When onions start to sizzle after a minute or so, stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes. Stir in wine.
  2. Cook until wine is reduced by about half, 3 to 5 minutes. Add clam juice, tomatoes, and oregano. Bring to a simmer over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Simmer gently for about 15 minutes.
  3. Transfer calamari to sauce pot; stir gently. Simmer until calamari are 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.

Nutrition Facts

Per Serving: 806 calories; 12.2 g fat; 117.8 g carbohydrates; 53.4 g protein; 4 mg cholesterol; 921 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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A Marinara sauce that kicks nicely, would be good with black mussels or other seafood as well.

Very good and easy!

It made a spectacular sauce and meal. I substituted half tablespoon of black pepper and left out the anchovie to reduce the salt content. Very nice bite to it. Wil do again.

I made this recipe it was the best I’ve tasted the ingredients were perfect everything was super delicious