Original Recipe by @annarossiofficial
3 TBS Extra Virgin Olive Oil
2 cloves garlic, thinly sliced
2 anchovy filets, packed in oil and chopped
½ cup white wine
½ cup clam juice (optional)
1 TBS Calabrian Chilies, more or less to taste & chopped (Divina are very good)
1 14oz can San Marzano tomatoes, whole & peeled
1 -1 ½ lbs squid, tubes and tentacles, tentacles kept intact and tubes sliced cross wise into ¾” rings
Salt & Pepper to taste
In a large sauté pan over medium heat, add the extra virgin olive oil and sauté the garlic. When the garlic is fragrant and has a kiss of golden brown color, add the anchovy and gently mash with the back of a wooden spoon. It will easily break apart and disperse delicious flavor.
Deglaze with white wine. Add a little splash of clam juice.
Add Calabrian chilies and tomatoes. Let the sauce simmer on medium low for about 10 minutes.
Add the squid. Simmer for about 8 minutes until squid is cooked through. Don't over cook and the squid will become rubbery and too chewy. Taste and adjust seasoning with salt and pepper to taste.
Serve over grilled baguette drizzled with olive oil on a rimmed plate.