Ingredients
2 tbsp olive oil
1 pink onion, sliced thin
3 garlic cloves, crushed or minced
1 anchovy fillet
½ tsp red pepper flakes
½ tsp pink salt
½ cup dry white wine
1 cup thawed liquid from calamari and prawns.
6 cups crushed or pureed Italian plum tomatoes
½ tsp dried oregano
500 g frozen calamari (tubes and tentacles), thawed, sliced into inch pieces.
500 g raw prawns deveined
¼ cup freshly chopped Italian parsley
1 tbsp Freshly grated Parmigiano Reggiano cheese
Fresh basil for garnish
500 g) ribbon pasta
Directions
Step 1
Drizzle olive oil into a saucepan. Add onions, garlic, anchovy fillet, red pepper flakes, and salt; place over medium-high heat. Stir and cook until onions and garlic just start to turn golden, 3 or 4 minutes.
Step 2
Stir in wine and simmer until wine is reduced by about half, 3 to 5 minutes. Add defrosted calamari and prawn juice, tomatoes, and oregano. Bring to a boil, reduce heat to medium-low, and simmer gently for about 15 minutes.
Step 3
Gently stir in calamari and simmer until tender. Remove from heat. Stir in parsley.
Step 4
Bring a large pot of lightly salted water to a boil. Cook the ribbon pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
Step 5
Stir some sauce into the hot, drained pasta. Serve in warm bowls topped with more marinara sauce and grated cheese garnish with some fresh basil
