Ingredients for 2 people
200 gr. of Spaghetti
1 medium-sized Squid (about 300-400 gr.)
1 clove of Garlic
1 bunch of Parsley
1 teaspoon of Tomato Concentrate
Extra Virgin Olive Oil to taste
Half a glass of dry White Wine
Salt and Chilli Pepper to taste
For the preparation we take our squid, engrave it on the top and open it so as to remove the bone, being careful not to break the black bag which, instead, must be gently removed and temporarily set aside.
Rinse the squid, remove the inedible part (eyes, tooth, skin) and cut it into strips no wider than 1 cm. We also cut the tentacles of the octopus.
In a pan, fry over a low heat a clove of garlic cut in half and deprived of the core, a little chilli pepper and some parsley stalks. When the garlic is golden, remove both it and the parsley stalks and add the cuttlefish. We raise the heat and let it cook for a few moments. Then deglaze the bottom of the pan, blending everything with half a glass of white wine. As soon as the alcoholic part has evaporated, add a tablespoon of tomato paste, a ladle of hot water, lower the heat a little, and start cooking the squid itself which should last about twenty minutes or until it will be possible to pierce it. with a fork without encountering particular resistance. If necessary we can add more hot water.
Put aside a few pieces of squid (which we will use at the end to decorate the dish) and add the squid ink. We mix everything and cook for another 3-5 minutes.
Drain the spaghetti 3-4 minutes before the normal end of cooking directly on the pan and, using a little cooking water from the pasta, we cook everything as risotto. We serve our spaghetti with squid ink sprinkling them with finely chopped fresh parsley and adding the parts of squid that we had set aside.
Variants and Curiosities
- Many people also add 150 grams of tomato puree to spaghetti with squid ink, but in my view, this is not the best choice.