Hi Pinky:
I put in a good recipe for a Marinara Sauce in the
" Philadelphia Neighborhood Cookbook ", Post.
You can Google " Lou's Stuffed Calamari " to find it.

Then, Scroll down to " Jim this is for you ".

I don't want to go on the CF, right now, not feeling up to Par. and I'm Tired of debates.

Let me know if you find it.
I'll come down and cook it for you, I'm not too far.
LOU

Use a small 6 oz. can of "Chicken of the Sea " Crab Meat,
in the recipe.

If they are whole tomatoes, put them in a blender until you have some small pieces left.
leave 1/3 in the blender and make a Puree.

Okay - I am confused. Do you have left over squid or octopus? And I would probably make a sauce along the following - it has some great Mediterranean flavors.....

Alexa

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Octopus in Tomato Sauce
"Enjoy this traditional recipe from Malta which makes a very flavorful sauce for octopus with potatoes, tomatoes, red wine and a hint of citrus that can be served over spaghetti, or just on its own."

Ingredients:
1 1/2 pounds octopus
2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
1/4 cup chopped fresh mint leaves
1 teaspoon curry powder
1 teaspoon mixed spice
salt and pepper to taste
1 cup red wine 1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 (28 ounce) can whole peeled tomatoes
2 tablespoons tomato paste
1 (8 ounce) can peas, drained
2 potatoes, peeled and cubed
10 whole pitted ripe olives
4 bay leaves
1 teaspoon white sugar

Directions:
1. Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes

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CALAMARI SAUCE (SQUID)

1/4 chopped onion
2 cloves of garlic
1/2 tsp. parsley
1/4 c. oil
3 lb. squid, cleaned
1 lg. can tomatoes, crushed
Salt & pepper to taste
1 can anchovies in oil
1 tsp. Italian seasoning
1 lb. spaghetti
1/2 tsp. sweet basil

Saute onion and garlic in oil. Add anchovies, tomatoes, and seasoning. Simmer 1/2 hour, then add squid. Simmer 1 hour. Cook spaghetti, then add sauce.

Oh boy I can't believe biologist-me made that mistake! Blame it on my relatively skimpy meat knowledge. Squid, not octopus. Leftover fried calamari, to be exact. And a small can of clams I got to go with it.

My best advice would be to crinkle up,and then uncrinkle some foil, put the leftover fried calamari on it and either use a toaster oven or regular oven to crisp it up again, and then enjoy it as is. Fried calamari won't add a whole lot to a dish because the coating will be soggy and lifeless. You could peel off the coating and heat it in a sauce but now you have calamari that has been cooked twice. Even heating calamari one time tends to bring out the toughness in it.
For the clams, heat olive oil in a skillet. Add lots of minced garlic (fresh). After the garlic is sauteed, remove from heat and add the drained clams and some chopped fresh parsley. Toss fresh pasta with the sauce and season with s&p. I would save the San Marazano tomatoes for another time.
Jo

L Pinky :
I've done this before.
If you use the tomatoes, simmer them a while , add the Calamari and chopped Clams, at the end, for about 5 minutes.
You can chop the Calamari a little, also.
The Crab Meat will bring the flavor way up.
Lou

How about linguini with clam/calamari sauce?

Chop the calamari to the same size as the clams.
Saute chopped garlic in olive oil, 2 Tbsp, per portion.
Before garlic starts to brown, add clams, calamari and clam juice.
Add chopped parsley or basil or dried basil.
Heat to boiling.
Serve with linguini.

Jim

I ended up trying a combo of Lou's and Jo's suggestion. I had a bunch of plum tomatoes left over from canning and I wanted to try a red sauce with clams. It was more or less a keeper. I didn't have Old Bay seasoning so I put some allspice, mustard seeds and cloves in a tea ball and put them in the sauce, along with bay leaves, oregano from the garden and dried basil. That and onions and garlic and some leftover chardonnay. One slight mistake, I used the hot paprika instead of the regular kind, so the sauce was a bit on the "diablo" side but not so much as to be bad, just with a major kick. No celery seed either, I used actual celery. I'll probably be making this again, with my canned tomatoes.

Oh, and I heated up the leftover calamari in the oven and served it on the side. It was all good.

Pinky:
Glad it turned out well. Looks like you did a combo of Jims idea too !!!

Lou