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Coliseum Restaurant Calamara al Acclosseo




  • 4 teaspoons olive oil
  • 1/2 clove garlic
  • 1 chopped onion
  • 1 fresh plum tomato, peeled
  • 2 basil leaves


  • 4 calamari (clean)
  • 1 tablespoon olive oil
  • 1/2 clove garlic
  • Parsley
  • 4 teaspoons bread crumbs
  • 2 teaspoons cheese
  • 2 black olives
  • 6 capers
  • Dash of oregano
  • 4 baby clams, chopped
  • 2 basil leaves,
  • 1/2 glass white wine


  1. Sauce: Pan fry garlic and onion in olive oil. Add plum tomato and basil; cook for ten minutes.
  2. Calamari: In a casserole pan fry the bread crumbs in olive oil. In another casserole pan fry garlic and the chopped clams, cook until done. Add bread crumbs, parsley, oregano, cheese and olives. Cook for a few minutes.
  3. Divide stuffing into 4 parts and stuff calamari.
  4. Pan fry calamari in olive oil. Drain the oil and add 1/2 glass of white wine, cook until wine evaporates. Add the tomato sauce and cook another 10 minutes.
  5. Serve over a bed of pasta.

Servings: 2

Posted by FootsieBear at Recipe Goldmine - June 2, 2001.

Source: Annibale Todesca of The Coloseum Restaurant in Salem, New Hampshire - Restaurant Secret Recipe -

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