24 Ingredients
  • 18 4-inch calamari (about 2 pounds), cleaned, tentacles separated (ask your fishmonger to do this)
  • 1/2 pound medium shrimp, peeled and deveined
  • 1 large egg
  • 1/4 cup sourdough breadcrumbs (about 1 slice, ground)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • Grated zest and juice of 1 lemon
  • 2 anchovy fillets, rinsed and chopped
  • 3 cloves garlic, minced
  • 6 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 6 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/4 cup dry white wine
  • 1 28-ounce can plum tomatoes
  • 2 or 3 stalks fresh basil, plus chopped leaves for garnish
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 bay leaf
  • 1 cup yellow polenta
  • 2 tablespoons unsalted butter, at room temperature
  • 3/4 cup grated parmesan cheese, plus more for garnish
Nutrition
829
41% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

64% 41

Saturated

51% 10

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 5

Carbs

19% 57

Carbs (net)

- 52

Fiber

22% 5

Sugars

- 7

Sugars, added

- 0

Protein

108% 54

Cholesterol

223% 668

Sodium

61% 1458

Calcium

27% 270

Magnesium

34% 142

Potassium

28% 1310

Iron

24% 4

Zinc

48% 5

Phosphorus

120% 840

Vitamin A

28% 249

Vitamin C

59% 53

Thiamin (B1)

24% 0

Riboflavin (B2)

88% 1

Niacin (B3)

54% 9

Vitamin B6

47% 1

Folate equivalent (total)

23% 91

Folate (food)

- 82

Folic acid

- 6

Vitamin B12

159% 4

Vitamin D

122% 18

Vitamin E

60% 9

Vitamin K

89% 107

Sugar alcohols

- 0

Water

- 466
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