Calamari Marinara

Yield: Makes 6 servings

Ingredients

• 1  (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
• 2  tablespoons  butter
• 3  garlic cloves, minced
• 1/2  cup  diced onion
• 2  cups  fish broth, clam juice, or chicken broth
• 1  (14-ounce) can crushed tomatoes
• 1/4  cup  chopped fresh parsley
• 1/4  cup  dry white wine
• 3/4  teaspoon  salt
• 3/4  teaspoon  freshly ground pepper
• 4  cups  lightly packed fresh baby spinach
• 1/4  cup  sliced ripe olives
• 1  tablespoon  pine nuts

Preparation

Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.

Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.