1 kg calamari, well cleaned and cut into rings
500 g button mushrooms, sliced
1 bunch spinach, tough stalks trimmed 30 ml extra virgin olive oil
1 clove garlic, crushed
400 g tagliolini
30 ml olive oil
1 onion, finely chopped 1 carrot, finely chopped
1 rib celery, finely chopped
410 g can whole peeled tomatoes, chop (don't drain)
Tomato Sauce: Heat the olive oil in a medium saucepan and fry the onion carrot and celery until softened. Add the tomato, cover and simmer gently for about 10 minutes. Season with salt and pepper.
Heat butter in a frying pan and sauté he mushrooms until softened. Pile the et spinach leaves into a saucepan, cover nd steam until soft. Drain and chop.
Heat the olive oil with the garlic in a rge frying pan, add the calamari and until lightly browned. Add the wine d tomato sauce and simmer for 2 mintes. Add the mushrooms and spinach, ason with salt and pepper and heat rough.
Boil the tagliolini in a pot of salted water until cooked 'al dente'. Drain, pile onto arm plates and top with calamari. Serves6
Spaghetti alle Cozze
40 black mussels, scrubbed and debearded
500g spaghetti
Salt milled black pepper, olive oil
125g butter
2 cloves garlic, finely chopped
30 ml olive oil
3 cloves garlic, crushed
410 g can whole peeled tomatoes, chopped (don't drain), or 3-4 ripe tomatoes, blanched, skinned and chopped
15 ml chopped fresh oregano or basil
Boil the spaghetti in a pot of salted water until cooked 'al dente'. Tip into a colander, rinse with cold water, drain and tip into a bowl. Toss with olive oil to prevent sticking.
Tomato Sauce: Heat the olive oil and garlic in a medium saucepan and add the tomatoes. Season with salt, pepper and oregano or basil and simmer uncovered for about 10 minutes.
Heat the butter in a large saucepan over medium heat. Add the mussels, parsley and garlic and simmer very gently .
When the mussels start to open and release their liquor, add the tomato sauce and spaghetti. Toss together until piping hot and the flavours are well mixed. Serve hot in deep bowls.
Serves 6
Calamari alla Marinara
800 g calamari tubes, well cleaned and cut into strips or rings
2 cloves garlic, crushed 2 bay leaves
15 ml chopped fresh oregano salt and milled black pepper
600 g ripe tomatoes, blanched, peeledand puréed or finely chopped
12 slices fried bread
Place the calamari in a medium saucepan and add water to cover. Add the wine, garlic, bay leaves and oregano, and season with salt and pepper. Simmer gently uncovered for about 10 minutes until the calamari is tender and the liquid has reduced.
Add the tomato and parsley and simmer uncovered for about 20 minutes more until the sauce thickens. Serve in hot, deep plates with slices of fried bread. Serves 6
