Let's talk about another very important dish of Italian seafood tradition: cooking this, you will amaze your guests with their strange color and their wonderful taste.
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti
- 45g (3 tablespoons) of extra virgin olive oil
- 2 medium squids (250gr/8oz each)
- 1 squid ink bag (your fishmonger will save it for you while he cleans the squids). If you can’t have it, use dried packaged one
- 10-15 black pitted olives
- 125ml (1/2 CUP) Tomato sauce/pulp
- 1 parlsey sprig, finely chopped
- 1 clove of garlic,finely chopped
- 15g (1 Tablespoon) Salt for boiling water + 2 pinches for the sauce
- 1/2 teaspoon of chilli,fresh or dried (optional)
- 1 pinch of pepper (optional)
- 250ml (1 cup) of white wine
- 2 pinches of Parmigiano cheese (Optional)
Method:
- Take your clean squids and thinly slice them (big pieces will cook in much more time)
- Put into a nonstick pan the oil, the optional chilli and the garlic and put the pan on a low flame
- When the garlic becomes a bit darker, add the squids and the glass of white wine and cook them for about 10 minutes.
- Add in your pan the tomato sauce/pulp and 2 pinches of salt.
- Break the ink-bag in a glass, take 2 teaspoons of it and add in your pan (If you have dried one, follow the instructions on the package: you will see you sauce becoming very dark
- After 5 minutes you sauce will be ready.
- Boil spaghetti in salted water. You've to stop cooking them 2 minutes before the instruction of the packet says. At this time strain them out of the water (saving a glass of it) and pour it in the pan with high flame, mixing them with the sauce and ending the cooking time in there. The right way to cook them is firm to the bite ( “al dente", in Italian). If they become a bit dry, then add a little quantity of cooking water while mixing.
- Serve on your plates, adding some squid pieces and chopped parlsey on the top and. If you like, add also some Parmigiano.