Go Back Email Link
+ servings

The Slutty Squid

This is briny and fiery and sweet and salty and everything just this side of bawdy.  I dare you to get it out of your mind.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Italian
Keyword: anchovy, briny, calamari, capers, crushed red pepper, garlic garlic garlic, Josh Cellars, Kalamata olives, rice wine vinegar
Servings: 4
Calories: 624kcal


  • 3/4 pound calamari
  • 1/4 cup red wine
  • 1/3 cup capers
  • 1 28 oz can whole tomatoes
  • 1/2 cup kalamata olives pitted and chopped
  • 1 tbsp olive oil
  • 1 lb fettucinne
  • 4 cloves garlic peeled and thinly sliced
  • 1 shallot peeled and thinly sliced
  • 1 tbsp anchovy paste
  • 1 bunch fresh spinach
  • 1 tsp crushed red pepper


  • Bring a salted pot of water to a boil
  • Wash and stem the spinach and set aside.
  • Peel the garlic and the shallots. Thinly slice. Chop the olives
  • Slice the calamari into rings
  • Cook pasta according to instructions
  • While pasta is cooking, heat 1 tbsp of olive oil in a deep pan
  • Saute the garlic and the shallots for about 5 minutes, until the shallots start to turn translucent
  • Add the olives and the capers and give another good stir
  • Reduce the heat a bit and crush the tomatoes into the pan, add the remaining juice from the can and the red wine
  • Stir in the anchovy paste and the red pepper and let simmer for a couple of minutes
  • Quickly add the spinach and stir constantly to wilt it.  Throw in the calamari and cook for about 5-7- minutes until the rings firm up
  • Drain the pasta and put into a large bowl.  Top with the calamari mixture and grate some Parmesan on top and dive in to the deliciousness


Calories: 624kcal | Carbohydrates: 91g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 297mg | Sodium: 952mg | Potassium: 1044mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8304IU | Vitamin C: 30mg | Calcium: 180mg | Iron: 6mg
Tried this recipe?Let us know how it was!