In Chef John's recipe, you'll cook onion, garlic, anchovy, red chili flake, serrano chile and salt in olive oil, then add some drinkable white wine to create a reduction. Add clam juice and crushed Italian plum tomatoes, and stir in oregano, then simmer away. Transfer 2 pounds of calamari to the sauce and simmer until tender, then stir in some chopped Italian parsley and grated Parmigiano Reggiano cheese. Eat a large portion tossed with your favorite pasta and some crusty bread, or enjoy as a magnificent tomato and squid stew! Get the recipe for Chef John's Calamari Marinara.