This dish is characteristic of the cuisine of Venice and was adapted from Mario Batali‘s Simple Italian Food. The original uses bigoli, a type of spaghetti-like pasta with a hole in the middle, similar in shape to bucatini.
I had some leftover calamari from last week’s dinner and added a bit of red pepper towards the end. The addition of cheese is completely unnecessary.
Spaghetti with anchovies and calamari
1 Spanish or yellow onion, finely chopped
anchovies [if using salt-packed anchovies, soak in a little milk first, otherwise oil-packed is more than acceptable]
calamari, cleaned and thinly sliced
Italian parsley, chopped
red pepper flakes [optional]
Saute onion in olive oil over medium heat. Add anchovies and mash until anchovies disintegrate into a paste. Immediately add calamari; cook for 2-3 minutes, stirring occasionally. Remove from heat.
Add pasta directly to saute pan, along with parsley [and red pepper flakes]. Toss to coat, and serve immediately.