SPAGHETTI WITH SQUID

This is a succulent Sicilian pasta dish.
657 Views
 
MASTERY Level
30 min
658 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

Preparation

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.

 

CHEF’S TIP

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.

Fish Sauces Dairy free Dry Eggs free First courses Semolina Short
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