Farfalle with Calamari Fra Diavlo Sauce
The trick with calamari is to cook it for either 2 minutes or 2 hours; anything in between will be tough and chewy.
- 3 tablespoons extra-virgin olive oil
- 1 small red onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon dried red pepper flakes
- ¾ pound cleaned calamari, cut into rings and legs cut in half
- 1 cup dry red wine
- 1 recipe Quick Marinara Sauce
- 1 cup clam juice
- Salt and pepper, to taste
- ½ pound farfalle pasta
In a heavy saucepot, heat the oil until barley smoking. Add the onion, garlic, and red pepper flakes. Sauté for about 3 minutes, until the onion begins to soften.
Add the calamari and red wine. Reduce the wine over high heat until almost dry.
Add the marinara and clam juice. Reduce heat and simmer very gently for 2 hours, covered.
When the sauce is nearly finished, cook the pasta according to package directions. Season the sauce with salt and pepper, toss with the drained pasta, and serve.
Calamari is the Italian word for “squid.” There are many species and sizes of squid in the sea, but what we commonly see in the fish market are small squid about 6 to 10 inches long. Most cleaned squid have previously been frozen. Fresh squid are superior in flavor but are difficult and messy to clean.