The calamari in this dish is braised till tender. It has a fantastic flavor and imparts these special qualities into the sauce. You can make your own pasta which is great here, but dry pasta is great here as well, or you can also use Spaghetti.


STEP 1
Heat half the olive oil in a frying pan, fry onion, garlic and chili until onion is translucent. Add the coriander and parsley and fry for 3-4 minutes until the onion is golden

STEP 2
Add Tomato Paste and cook for 2 minutes until the tomato paste deepens in colour. Deglaze the pan with the wine and allow to reduce for 3-4 minutes. Add stock and season with salt and pepper. Set aside and keep warm

STEP 3
Heat remaining oil in a separate pan and fry calamari in 2-3 batches until golden, drain on kitchen paper.

STEP 4
Add calamari to the sauce and simmer gently for 30 minutes or so. Meanwhile bring a large pot of water to the boil, add fettuccine and cook until al dente, drain. Return pasta to the pot and stir through 2-3 large spoonfuls of the sauce.

STEP 5
Serve pasta with a generous spoonful of sauce on top and garnish with coriander.

TIP: Cut any calamari tentacles into 5cm bunches.