Colorful Carnival! Black squid pasta with red chili

05/02/2013 - Ingredients for 4 people

- 1 kg fresh squid
- 500 gr linguine with squid ink "La Campofilone"
- 1 clove of garlic
- 3 tablespoons extra virgin olive oil "Terra d'Otranto"
- 1 glass of white wine "Conegliano e Valdobbiadene"
- 1 tablespoon tomato paste "Stefano Rocca"
- Salt "Oro di Sicilia"
- 1 chili pepper "Arconatura"
- 1 bunch of parsley

Articolo tratto da: Anne to London

Ingredients for 4 people

- 1 kg fresh squid
- 500 gr linguine with squid ink "La Campofilone"
- 1 clove of garlic
- 3 tablespoons extra virgin olive oil "Terra d'Otranto"
- 1 glass of white wine "Conegliano e Valdobbiadene"
- 1 tablespoon tomato paste "Stefano Rocca"
- salt "Oro di Sicilia"
- 1 chili pepper "Arconatura"
- 1 bunch of parsley

Separate the tentacles of the octopus head and cut into thin strips. Add the onion, garlic, chilli and parsley finely. Cook the onion in a pan with olive oil and chopped garlic and a little salt. Add the squid and cook for a few minutes.

Deglaze with half of the white wine and add the tomato paste. Season with chopped chilli to taste. Simmer the octopus for 10 minutes over low heat.

Meanwhile, cook the Linuine al dente, drain and mix with the sauce. Add the rest of the white wine and let evaporate. Sprinkle with parsley and serve.

Recommended wine: Conegliano e Valdobbiadene Mionetto Spumante SERGIO