Spaghetti W/ Calamari Recipe

Prepare calamari

Pat the sliced calamari rings dry with paper towels to remove excess moisture. Season lightly with 1/4 tsp of the sea salt and a few grinds of black pepper. Set aside.

Sauté aromatics

In a large deep sauté pan or shallow pot, heat 2 tbs olive oil and the butter over medium heat until butter melts and foam subsides. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the sliced garlic, chopped anchovies (if using), and red pepper flakes; cook 30–45 seconds until fragrant. Stir constantly to avoid burning the garlic.

Deglaze and make sauce

Increase heat to medium-high, add the white wine and scrape up any browned bits from the pan. Allow the wine to reduce by about half, 2–3 minutes. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the halved cherry tomatoes and the stock (or water). Bring to a gentle simmer and let the tomatoes begin to break down, about 4–5 minutes.

Cook calamari

Add the prepared calamari rings to the simmering sauce. Cook just until they become opaque and tender, about 1–2 minutes for thin rings. Avoid overcooking (longer cooking will make them rubbery). If your calamari pieces are thicker or include tentacles, cook up to 3 minutes until just opaque.

Finish sauce

Remove the pan from heat. Stir in the remaining 1 tbs olive oil, the lemon juice, chopped parsley (reserve a tablespoon for garnish), remaining 3/4 tsp salt (adjust to taste), and 1/2–1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep the sauce warm while you cook the pasta.

Cook spaghetti

Bring a large pot of water to a rolling boil. Add the 1 tbsp kosher salt and the spaghetti. Cook until al dente according to package instructions, usually 8–10 minutes. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.

Combine pasta and sauce

Return the drained spaghetti to the empty pot or to the sauté pan with the sauce (if the pan is large enough). Add about 1/2 cup of the reserved pasta water and toss with 1/2 cup of the grated cheese (if using) to help emulsify and coat the noodles. Add the calamari and sauce, tossing gently. If the sauce seems thick, add more reserved pasta water, 2 tablespoons at a time, until you reach a glossy, clingy consistency.

Final adjustments and serve

Taste and adjust salt, pepper, and lemon as needed. Divide among 4 warm plates. Garnish with the remaining chopped parsley, a drizzle of olive oil (optional), and lemon wedges on the side. Serve immediately with extra grated cheese available at the table.