Calamari Marinara

This is one of those Italian seafood dishes that looks like it took all afternoon but comes together in about 15 minutes.

Two pounds of cleaned, sliced squid get simmered in a robust sauce of marinara, white wine, and clam juice with garlic, onion, fresh basil, and parsley. A pinch of oregano and a hit of crushed red pepper flakes round out the flavors.

The wine and clam juice add a briny depth that takes jarred marinara sauce to restaurant territory.

Serve it over linguine, with crusty bread for sopping up the sauce, or on its own as a hearty main course.

Pro Tips

• Cook the squid just until tender. Calamari goes from silky to rubbery in a matter of minutes. If it toughens up, your only rescue is to keep cooking it for another 30 to 40 minutes until it softens again.
• Saute the garlic and onions until they’re just lightly golden, not dark brown. Burnt garlic turns bitter and will overpower the delicate squid.
• Use a dry white wine like Pinot Grigio or Sauvignon Blanc. Sweet wines throw the balance off in a marinara-based sauce.