SQUARE SPAGHETTI WITH RAW SQUID, ZUCCHINI AND SPICY TOMATO SAUCE
11.5 oz Barilla Square Spaghetti
1 clove garlic
1.8 fl oz extra virgin olive oil
2.7 tbsp parsley
1 lb can San Marzano peeled tomatoes
7 oz zucchini
Cut the squid and the zucchini Julienne style.
Marinate together in lemon and mint for about 10 minutes.
Boil the water and prepare the San Marzano tomatoes.
Centrifuge at high speed the peeled tomato, add the basil and lemon zest.
Sieve the mixture, add pepper and salt, some drops of Tabasco sauce and Worcestershire sauce.
Cook the pasta in abundant boiling and salted water for about 10 minutes.
In a pan sauté one clove of garlic and the parsley sprigs.
As soon as the pasta is cooked, drain and sauté in the pan with oil, garlic and parsley, add a ladles of cooking water and cook for about 2 minutes to blend the ingredients thoroughly.
Remove from the fire and add the raw squid and the zucchini.
Plate by setting the San Marzano tomato sauce on the bottom of the plate, set a twirl of Spaghetti on top of it and decorate with some mint leaves, then serve.