DescriptionComforting with just the right kick. Wild caught calamari braised in a spicy tomato sauce served with squid ink fettuccine and Parmesan cheese.
- 1 lb squid ink pasta, cooked according to package directions
- 2 Tbsp olive oil
- ½ onion, diced
- 4 garlic cloves, minced
- 1 tsp dry basil
- 2 tsp red pepper flakes
- 2 tsp anchovy paste
- ½ cup white wine
- 1 cup clam juice
- 1 (28 oz) can tomato sauce
- 1 lb Aqua Star Calamari Rings & Tentacles, thawed according to package directions
- Salt and pepper to taste
- ½ cup Parmesan, garnish
InstructionsPrepare squid ink pasta according to package directions.
Heat olive oil in a small saucepan over medium-high heat. Add the onion and sauté for 3 minutes until translucent. Add the garlic, basil, red pepper flakes, and anchovy paste and sauté for 1 minute. Deglaze with white wine and reduce for another 2 minutes. Add the clam juice and tomato juice and bring to a boil. Once boiling, add the calamari and reduce heat to medium-low and simmer for 30 minutes, until sauce is lightly thickened and the calamari is tender. Season with salt and pepper to taste.
Toss the pasta with the tomato sauce and sprinkle with parmesan cheese. Enjoy!