Calamari Marinara Sauce is a delicious sauce for spaghetti.  Three of our favorite foods – Calamari, Tomatoes, and Spaghetti.  Comfort food for us.  Calamari or Squid as its also referred to is harvested from Monterey down South off the California Coastline.  If you visit Monterey you may be lucky enough to see the Italian fishermen mending their fishing nets across from Monterey’s Fisherman’s Wharf.  Stores sell it fresh or refreshed or frozen.  We sell it frozen and let you thaw it out when you are ready to cook.  Calamari or Squid is cleaned and packed as tubes and tentacles.  This packaging saves you time in removing the skin which can be very tedious.  The ink sacs have already been removed.  Our Dad, Serge was a fantastic cook as I’ve mentioned before.  You’ll see Serge’s secret ingredient again – brandy or bourbon added to the sautéed onions to ensure the Calamari Marinara Sauce is finger licking good.  The only thing we all hated when we saw him cooking was the amount of pots we’d be cleaning after dinner!  Next time you are planning to make a Marinara Sauce make this Calamari Marinara Sauce which is sure to please your family and friends.[wpurp-searchable-recipe]Calamari Marinara Sauce – – Calamari/Squid cut across in rings and tentacles, garlic chopped, olive oil, salt, whole tomatoes, Italian Herbs, Onion chopped, brandy or bourbon (optional), mushrooms sliced, White Wine, Saute chopped onions, garlic, and herbs until golden brown. Add mushrooms to saucepan and cook 2 additional minutes. Optional but suggested – for more flavor add the brandy or bourbon to the sauce pan. Add Calamari or Squid to the saucepan and cook for 5 minutes. Puree can of whole tomatores, add to saucepan and stir. Cover and simmer for about 10 minutes until squid is tender. If the Calamari Marinara Sauce is too thick add wine to the sauce. Serve over spaghetti. Or try adding it to Risotto.; – [/wpurp-searchable-recipe]