Ingredients:

• 2 pounds cleaned calamari (squid), tubes sliced into rings and tentacles roughly chopped
• 4 tablespoons extra virgin olive oil
• 1 sliced onion
• 1 fennel bulb, chopped
• 3 cloves garlic, chopped
• 2 tablespoons tomato paste
• 1/4 cup Sambuca or other anise-flavored liquor
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper
• 1/2 cup parsley, chopped
• 1/4 cup fennel fronds, chopped