I added shallots and sauteed with the garlic then added stewed tomatoes with tomato paste, added crushed red pepper instead of cayenne., and used parm and romano cheese and I added sliced black olives. Very good.

This is so so so so good. I definitely recommend simmering the sauce longer to thicken it up. I run up to Baltimore on business often and have become spoiled on this dish, I am so happy to be able to make this at home now. I love serving this with fresh, thick French bread. Thanks!

SOOO good! I barely followed the recipe and it was great, it seems very easy to modify. I used fresh basil, and much more, 8 torn up leaves maybe. Also added a giant spoonfull of ricotta (needed to get rid of it) which made the sauce a bit thicker. Used paprika instead of cayanne pepper which I didn't have. Used juice of half a small lemon. Didn't add the olive oil, didn't feel it needed it. And used pomodora tomato sauce. I think thats all. Just served it with fresh bread and over whole wheat spaghetti with shredded parm on top, mmmmmmm!

This was good. Anoter reviewer suggested this was easy. IT IS NOT!! Cleaning 2 lbs of squid takes a minimum of 45 minutes and that is if you know what you are doing. DO NOT USE FRESH SQUID LIKE I DID. It is too tender and turns mushy when cooked, not rubbery like frozen does. The sauce was tasty and I will make again but will add ground meat (or better yet, razor clams). If anyone cares here is how you clean squid. First you pull all the heads off, then you cut off the tentacles off above the eyes. Discard the lower portion of the head. Turn the tentacles inside out and cut off the round bulb center. Rinse and Drain. For the body of the squid, pull out all the back bones. Remove the black skin surface. Cut squid into round pieces. Turn each piece inside out and remove any yuck stuff on the inside under running water, drain. Now instead of putting them in this recipe dredge in a mixture of rice flour and pepper, deep fry in hot oil just seconds (till they float, less than a minute). Drain on paper towel. Make a mixture of low call mayo and sliced peperoncini and dip the squid in till your hearts content. (or a good cocktail sauce)

I loved this recipe. The flavors combined very well. It becomes somewhat spicier after simmering for so long. i love spicy food, but my boyfriend doesn't -but he did really like this dish! I found that the calamari took only 20 minutes after I added it to the sauce. I will definately make this again!

ABSOLUTELY LOVED IT! I made this for my mom and dad's anniversary dinner, and ohhh, it was to DIE for, I definitely WILL make this again!!!! Thanks so much for sharing!

This is an excellent recipe. My Fiance loves calamari and really enjoyed the dish. I don't eat seafood so just ate the sauce without the calamari and it was still very tasty. Only changes I made was cooking the Calamari until just plump (about 7mins) and added tomato paste as I like a thicker sauce. Will be making this again!

Especially good because it's easy to make!