Sautéed Calamari Arrabiata Recipe
4.5 stars -
based on 2 votes
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Ingredients: |
Ingredients: 1 ½ pounds cleaned squid, tubes (slightly scored with a sharp knife) and tentacles
1 pint of Marinara sauce
3-5 garlic cloves, sliced thin
2-4 cherry peppers sliced (or red pepper flakes to taste)
2-4 anchovies
2 tablespoons tomato paste
2 tablespoons of olive oil
Tablespoon or two of unsalted butter (optional)
Splash of dry white wine (Optional)
Parsley for garnish
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Directions: |
Directions:In a wide shallow sauté pan on medium heat, add the garlic and olive oil. Sauté garlic until just starting to turn blonde. Do not let turn golden because it still has more to cook.
Add anchovies and break up with a wooden spoon. Cook for another minute.
Add tomato paste and cook while stirring another minute.
Add Marinara sauce and a little bit of water (or the white wine if using) using sauce container. Stir and bring to a simmer. Cook about 5-10 minutes to blend flavors.
Slice scored calamari tubes into ½ inch rings. Leave tentacles whole.
Turn heat to high on sauce and bring to sauce to a boil. Toss in calamari and mix well. Cook about 45 seconds and turn off heat. Add butter if using and put lid on for about 1 minute. Stir and garnish with parsley.
*To serve this over pasta, boil some linguine or spaghetti al dente and add to the calamari sauce. You may not need to add the whole pound of pasta. Look at how much sauce/calamari you have and decide. Toss well with tongs to combine. Try to time it so that the sauce and pasta are done at the same time. |
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