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Serves: 4-6 as an entree
pound squids (small-medium size)
cup squid ink
cups heirloom cherry tomatoes
cup white wine
tablespoon chopped parsley
teaspoon ground chilli pepper
tablespoons extra vergin olive oil
- Rinse well the squids under cold water. On a cutting board, slice the squids' heads to obatin rings 1/4" thick and divide the legs of each squid into 2-3 groups. Put them in a colander to let the water drain.
- Rinse the cherry tomatoes and carve the skin with a light cross cut.
- In a large skillet (a wok would work perfect!) heat the oil over medium heat and when it's hot add 2 crushed garlic cloves. Cook until gloden brown, about 2 minutes. Add the squids and cook over medium heat about 2-3 minutes. Pour the wine and let eveporate.
- Low the heat, add the cherry tomatoes and cook for another 3 minutes.
- Add the squid ink and keep cooking over medium-low heat for another 5-8 minutes. Adjust fine salt and add chilli pepper.
- Boil the spaghetti salted water. While spaghetti are boiling, finely chop the left garlic clove.
- Drain the spaghetti "al dente" and pour them into the skillet, toss them and sprinkle parsley and garlic for garnish. Serve immediately.
- This recipe was entered in the contest for Your Best Cherry Tomatoes
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe
- This recipe was entered in the contest for Your Best Seafood Pasta