It's only my first try, your advice is always welcome :D
Ingredients (yield for 6 -8 servings on pasta)
- 2 lbs of frozen squid, thawed
- 1 lb of clam meat, clean
- (since I like the sauce a bit chunky) 1 can 2 lbs/ 1kg San Marzano Italian peeled tomatoes, diced, save the puree
- 1 can (1 lb) Italian tomato puree
- 10 oz/ 280g tomato paste imported from Italy (I found its flavor more intense than the local)
- 3 cloves of garlic, coarsely chopped
- 1 small onion, diced
- 1/2 carrot, chopped (optional, to add a bit of depth)
- cracked black pepper, a small handful
- sea salt
- Heat a medium-large pot, add some olive oil, saute onion for a minute, add garlic and fry for 30 seconds.
- Add the diced tomatoes, the tomato puree, and 5 oz of tomato paste (and carrot) in the same pot, bring to boil. Add squid and clam. When the liquid boils again, lower the flame to simmer, put the lid on but leave it slightly open.
- Simmer for 3 - 4 hours, In between stir occasionally, check the consistency, add water and/or the rest of tomato paste, and very often taste and season with salt. In the last hour of cooking, add a small handful (or to your taste) of cracked black pepper
- Since the frozen squids have not much taste, that's why I included clam. However, clam turned very rubbery after prolonged cooking. I may try to put them in the very end next time.
- Lis's fresh squid's melt-in-the-mouth after cooking for 5 hours. Mine was still very tender after 2 hours, but turned grainy after another hour. I may cut down the cooking time next time
- My frozen squid's imported from Indonesia, it looks stubby, not sure if they actually relate to cuttlefish. Any idea on that my friends?