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Ingredients
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1 pound
spaghetti
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3/4 pound
squids (small-medium size)
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1/2 cup
squid ink
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3
garlic cloves
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2 cups
heirloom cherry tomatoes
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1/2 cup
white wine
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1 tablespoon
chopped parsley
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1/2 teaspoon
ground chilli pepper
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fine salt
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2 tablespoons
extra vergin olive oil
Directions
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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.
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Rinse the cherry tomatoes and carve the skin with a light cross cut.
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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.
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Low the heat, add the cherry tomatoes and cook for another 3 minutes.
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Add the squid ink and keep cooking over medium-low heat for another 5-8 minutes. Adjust fine salt and add chilli pepper.
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Boil the spaghetti salted water. While spaghetti are boiling, finely chop the left garlic clove.
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Drain the spaghetti "al dente" and pour them into the skillet, toss them and sprinkle parsley and garlic for garnish. Serve immediately.
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