Squid and salami spaghetti

Squid is an inexpensive, sustainable and awesome little cephalopod that should be part of everyone’s diet, beyond fried calamari at the bar (an awesome little appy as well, don’t get me wrong). If you’ve never cooked squid, go grab a bag of frozen rings at the grocery store and give this recipe a try.

Squid and salami spaghetti
Yield: 4

Squid and salami spaghetti

Squid and a bit of spicy, porky salami make a perfect pair, and this recipe is fast enough you can add it to any weeknight dinner time without any fuss at all.


  • 1 tbsp. butter
  • 1 onion, finely chopped
  • ¾ cup hot salami, diced
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 796 ml whole peeled tomatoes
  • 340 grams cleaned squid, sliced into rings
  • Salt and pepper, to taste
  • 459 grams dried spaghetti, cooked according to package directions


  1. In a pot, over medium-high heat, melt the butter and add the chopped onion. Cook until the onion is soft, about 5 minutes, then add diced salami, bay leaves and oregano. Cook until fat begins to render from the salami, about 3 minutes, then add canned tomatoes and cleaned squid. Bring to a simmer and cook for 40 minutes.
  2. Once sauce has simmered, season to taste with salt and pepper. Toss sauce with cooked spaghetti and serve hot. Garnish with scallions.

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