Calamari Marinara � Would You Like That In 45 Seconds or 45 Minutes?

Calamari is affordable, delicious, and sustainable, yet many cooks shy away from it, since it has a reputation for being tricky to work with. I should�ve said �unfair reputation,� because while it�s true calamari can end up with a rubbery texture if overcooked, there�s a very simple way to avoid this� by really overcooking it.

When it comes to calamari, it needs to be cooked in either 45 seconds, or 45 minutes, and nothing in between. If you sear it in a pan, or poach it in a sauce for a very brief time, you should get something nice and tender. However, after just a few extra minutes, the squid gets chewy.

Unfortunately, this is how most calamari is served, since it is easy to overcook, even for a professional. But, if we gently simmer for about 45-minutes total, something amazing happens. The calamari loses that rubbery texture, and becomes tender once again.

I also think it takes on more a meaty flavor, which I love, especially when using this to sauce pasta. So, if you�ve wanted to try cooking calamari, but were afraid of over-cooking it, I really hope you give this easy sauce a try soon. Enjoy!

Ingredients for 4 portions:

2 tablespoons olive oil

1  yellow onion, sliced thin

4 garlic cloves, crushed
1 anchovy fillet

1/2 teaspoon red pepper flakes

1 Serrano chili pepper sliced thin

1/2 teaspoons salt, plus more if needed

1/2 cup drinkable white wine

1 cup clam juice

6 cups crushed or pur�ed Italian plum tomatoes

1/2 teaspoon dried oregano

2 pounds frozen calamari tubes and tentacles, thawed, sliced into half-inch pieces

1/4 cup freshly chopped Italian parsley

freshly grated Parmigiano-Reggiano, optional

1 pound dry pasta