When cooking squid for a hungry crowd, why make one dish when you can make two.
The flavour the fresh squid infused into the sauce left even this less than ardent fan of calamari wanting for more.
2 Whole Fresh Squid
300 Grams Cherry Tomatoes
1 Clove Garlic
1 Cup White Wine
Cut the squid body into slices and halve the tentacles if they are large.
Clean and halve the tomatoes.
Rinse and chop the parsley.
Peel and slice the garlic.
Heat a generous amount of oil in a frying pan over medium-high heat.
Add the garlic and cook 2 to 3 minutes.
Add the peperoncino.
Stir in the calamari and cook 3 to 5 minutes.
Add the wine and cook until the liquid is reduced by half.
Add the tomatoes and parsley and stir through.
Salt to taste.
Cover and cook on medium for 15 minutes.
While the calamari is cooking, cook the spaghetti al dente.
Stir a bit of the pasta water into the sauce and cook a few minutes longer.
Drain the pasta, add it to the sauce and stir through.
Garnish with a few basil leaves
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