The cool change arrived with a vengeance. After a sweltering and steamy day, the mercury dropped by 10 C in half an hour. Then the rain came down. The rain which is still coming down, in a deluge that soaked pedestrians to the skin, sent cars aquaplaning, and ruined my plans for calamari on the barbecue. But with guests arriving, I needed a backup plan. Rifling through recipes torn from magazines, I found this one and wondered why I have left it aside for so long. It takes a little longer than the flash fried calamari I had planned, but my guests agreed it is well worth the wait. The sauce is rich and velvety smooth. Combined with the bite of the calamari and the warmth of the chilli, it’s easily my new favourite sauce for pasta.
Pasta with Calamari sauce
2 tbsp olive oil
1 onion,chopped
2 cloves garlic, chopped
1/2 teaspoon chilli flakes, or to taste
1/2 bunch finely chopped parsley, plus extra for garnish
1/2 bunch finely chopped coriander
1 tbsp plain flour
6 tbsp tomato paste
150 ml white wine
300 ml fish stock
400 g calamari, cleaned and cut into 1 cm thick strips
400 g free range egg fettucini ( I used the Yarra Valley brand)
Salt and pepper to taste
1. Saute onion, garlic and chilli in a pan with 1 tbsp olive oil until soft.
2. Add coriander and parsley and cook until onions are golden.
3. Add tomato paste and flour and cook over low heat for one-two minutes.
4. Add the wine to deglaze the pan. Then add the stock, season with salt and pepper and keep warm over low heat.
5.In a separate pan, with remaining olive oil, saute calamari for 2-3 minutes.
6. Add calamari to the sauce. Bring to the boil and allow to simmer until well cooked and sauce is reduced (about 40 minutes). Stir occasionally to prevent sauce from sticking to the base.
7. Cook pasta in salted boiling water until al dente according to packet directions.
Drain pasta, then return to the pot. Mix a couple of spoonfuls of the sauce through the pasta.
8. Serve in bowls with sauce and extra parsley on top. Perfect with a green salad and a glass of dry white wine.
Adapted from a recipe by Guy Grossi
The recipe looks delicious, but I have only one question: Does the calamari not get chewy? Traditional wisdom — and my own deep-frying experience — dictate that calamari gets chewy if cooked for too long. I would love to know more so I can try your recipe without fear.
Good question Swati. I wondered if we’d be chewing through rubber bands too. But no it doesn’t. Perhaps it’s because it’s shallow fried quickly and then simmered, I’m not too sure. The end texture has the bite that calamari has but certainly not that stringy, chewy mouthful you’re worried about. I got my calamari as tubes from a good fishmonger, and sliced them thinly myself at home. I think if you start with good quality ingredients, you’ll get a great result. Thanks for stopping by.
lovely, very fulfilling looking dish.