Ingredienti per 4 persons 400 spaghetti
400 gr baby squid, a few ink sacs
5 ripe tomatoes (optional)
1 clove garlic
1 sprig parsley
extra virgin olive oil
salt and chilli pepper
Preparazione Clean the squid, removing the bones, eyes and the ink sacs. Take care not to break the sacs because they have to be used later. Wash the squid carefully, then chop roughly. Sautè some crushed garlic in a few spoonfuls of oil, then add the squid and a ladle of warm water and cook for 15 minutes.
Skin the tomatoes and remove the seeds. Chop roughly and add to the squid. When the sauce has thickened, break the ink sacs into the pot with a handful of chopped parsley, salt and chilli powder.
Allow the flavours to blend. Cook the spaghetti in salted water, drain when “al dente” and add to the sauce. You can make a similar dish without the tomatoes: use instead some white wine and a few ladles of warm stock to flavour the squid.
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