Julietta’s Pasta with Spinach & Calamari

Preparation info

  • Difficulty


  • Serves


Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

This is a Mediterranean combination that works well and you might even like to serve it with a drizzle of chilli oil. The calamari and spinach is also very good served with rice, or on toasted bread. You can use squid instead of the calamari.


  • 650 g (1 lb 7 oz) calamari, cleaned (about 400 g/14 oz cleaned weight)
  • 4 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • 1 small dried red chilli, chopped
  • 3 garlic cloves, crushed
  • 125 ml (½ cup) white wine
  • 1 tomato, peeled and chopped
  • 250 ml (1 cup) fish broth or water
  • 200 g (7 oz) english spinach, chopped
  • 350 g (12 oz) spaghetti


Cut the calamari into small pieces of 2–3 cm (about an inch). Gently heat 3 tablespoons of the olive oil in a frying pan. Add the calamari, parsley, chilli and two of the garlic cloves. Season with salt. Sauté over medium heat for 10 minutes or so, until the calamari is lightly golden.

Add the wine and, when that has evaporated, add the tomato and cook until reduced. Gradually add the fish broth or water, adding more as it is absorbed. Lower the heat, cover the pan and simmer for about 1 hour, topping up with a little water or broth as the liquid is absorbed.

Meanwhile, heat the remaining tablespoon of olive oil and garlic in another pan. Add the spinach and sauté until wilted. Remove from the heat and set aside.

About 10 minutes before the calamari is ready, add the spinach to the sauce and simmer uncovered for the last 10 minutes so that the flavours blend well. Check the seasoning.

Meanwhile, cook the pasta in boiling salted water, following the packet instructions. Drain well but keep a cupful of the cooking water.

Mix the pasta with the calamari, adding a little of the cooking water if you think it needs more liquid. Serve immediately with an extra drizzle of olive oil.