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.

Recipe Summary

prep:
15 mins
cook:
56 mins
total:
1 hr 11 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Transfer calamari to sauce pot; stir gently. Simmer until calamari are 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.

Nutrition Facts

806 calories; protein 53.4g 107% DV; carbohydrates 117.8g 38% DV; fat 12.2g 19% DV; cholesterol 3.8mg 1% DV; sodium 921.2mg 37% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/21/2017
A Marinara sauce that kicks nicely, would be good with black mussels or other seafood as well. Read More
(4)

Most helpful critical review

Rating: 3 stars
10/27/2019
Very bland sauce and calamari. Not really special Read More
21 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/21/2017
A Marinara sauce that kicks nicely, would be good with black mussels or other seafood as well. Read More
(4)
Rating: 5 stars
02/14/2019
What can I say? Chef John did it again! The extended cooking method made the most tender calamari I ever had. Local grocer didn't have serrano pepper so I substituted with jalapeno, which is just not as hot. Excellent recipe. Read More
(3)
Rating: 5 stars
06/02/2019
Awesome recipe it's a fun spicy twist off of marinara Read More
(2)
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Rating: 4 stars
06/02/2017
Very good and easy! Read More
(2)
Rating: 5 stars
01/16/2020
Followed recipe. No need for changes. It was DELICIOUS!!!!! Read More
(1)
Rating: 5 stars
01/21/2018
I made this recipe it was the best I ve tasted the ingredients were perfect everything was super delicious Read More
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Rating: 3 stars
10/27/2019
Very bland sauce and calamari. Not really special Read More
Rating: 5 stars
11/26/2019
Fantastic recipe! We live in the PNW and can get fresh squid...I didn't use the clam juice as I like my sauce a bit drier. The anchovy filet gives such a nice taste to this dish! We lived in Italy for 4 years with the military and I felt transported back to that time when I ate this sauce! Read More
Rating: 4 stars
08/24/2018
Pretty good think it might be better with clams or muscles. Read More