Fresh calamari that’s cooked long and slow in tomato sauce and garlic is combined with al dente pasta shaped to resemble calamari rings. This traditional Italian dish will have everyone begging for more!
1 ½poundscleaned fresh calamari((700 grams) See note 1)
½cupwhite wine(120mls)
3cupstomato puree or passata(700mls)
½cupchopped fresh parsley
½teaspoonsea salt
1poundcalmarata pasta(500 grams See note 2)
Extra chopped parsley and extra virgin olive oil to serve
Instructions
Slice the calamari in thick rings similar to the pasta size. Cut the wings into strips and cut any long tenticles into shorter lengths. Use paper towel to dab quickly to remove excess moisture. Set aside until needed.
In a cold frying pan put olive oil, garlic and red pepper flakes. Then set the pan over medium heat until the garlic is fragrant.
Add cleaned and chopped squid to the pan. Stir until the squid becomes white. This will only take a minute or two.
Pour in the wine and bring to a boil.
Stir in the tomato passata, parsley and salt. Bring the sauce back to a simmer.
Cover with a lid and simmer gently for 30 minutes or so over low heat. Stirring regularly. You may need to adjust the heat to maintain a simmer.
Meanwhile, bring a large pot of well salted water to a boil, add calamarata pasta and cook until al dente, then drain. Reserve a cup of the pasta water.
Stir the pasta into the sauce. Add a little of the pasta water if needed and stir well.
Serve with extra parsley and a drizzle of olive oil. Never sprinkle grated parmesan cheese on seafood pasta - it won’t be good.
Notes
You'll need about 2 pounds (1kg) of whole calamari for this recipe. Once cleaned it will be the correct amount.
Calamarata pasta is pasta shaped to resemble calamari rings and is available at speciality food stores or online. Substitute liguine or rigatoni.
Tips for Success
Ask your fishmonger to clean the calamari for you.
Start the oil, garlic and red pepper flakes in a cold pan.
Take care not to burn the garlic and red pepper flakes.
Add a little of the pasta water if necessary to thin the sauce.