Step 1

Marinara: Place the celery, onion and garlic in a food processor and process until grated.  In a medium-sized saucepan and on a med-high heat, add the EVOO.  Once oil begins to shimmer, add the celery/onion/garlic and sauté 3-4 minutes until fragrant and softened.  Add the canned tomatoes, Italian seasoning, and crushed red pepper.  Simmer and reduce for 10 minutes.  Set aside for serving.

Step 2

Ricardo: In a medium-sized saucepan, and on a med-high heat, melt the butter and grate in the garlic.  Sauté the garlic until fragrant but do not allow to brown.  Add the white wine and cook off the alcohol.  Add the red pepper and sauté until softened.  Whisk in the heavy cream, lemon juice and cornstarch.  Continue to whisk, frequently, and reduce the sauce by 1/ Set aside for serving.

Step 3

Fried Calamari:  Cut the calamari tubes into ½” slices and leave the tentacles whole.  Working in batches, drop the calamari into the beaten egg to coat.  Remove the calamari from the egg, knocking off any excess and toss in the seasoned flour.  Ensure that the calamari is well coated with the flour mixture.

Step 4

In a wok or large sauté pan, heat 2” of the oil to a minimum of 365 degrees.  Working in small batches, place the dredged calamari into the fry oil for 3-4 minutes or until golden brown.  Using a slotted spoon, remove the fried calamari from the oil and place aside on a paper plate to drain.  Continue this process until all calamari is fried.

Step 5

Serve the fried calamari, immediately, with the 2 sauces and lemon wedges.  Optional, add more cracked black pepper to the fried calamari.  Carrabba’s fried calamari is “heavy” on the cracked black pepper.