SPAGHETTI WITH SQUID
11.5 oz Spaghetti
7 oz squid
5.2 oz peeled tomatoes
3 tbsp extra virgin olive oil
2 cloves of garlic
Black pepper to taste
Salt to taste
Clean the squid, remove the tentacles and cut in strips.
In a pan heat up the oil on medium heat. When hot, add the garlic wedges peeled and as soon as they are golden, add the squid and sauté for 5 minutes.Fix salt and pepper and put the peeled tomatoes inside, continue cooking for ten minutes; mix, adjust salt and pepper, if needed, and at last break the squid ink sacs and add. Stir quickly and remove immediately from the heat to prevent lumps.
In the meantime, boil the pasta in abundant salted water, and when the cooking time indicated on the pack expires, drain and remove from the heat and blend with the sauce prepared. Serve immediately.
If possible, have the fish vendor clean the squid and ask to pack the ink sac separately. Otherwise, wash them very carefully removing the skin, bone, eyes and innards as well as the ink sac. Make sure not to break it and save in a glass.