SQUID INK SPAGHETTI With Tender Spicy Calamari

By Sip and Feast · 30 min

Ingredients

Instructions

1. Rinse and clean the calamari if needed.
2. Sauté the garlic over medium-low heat for 2 minutes, or until golden. Add the crushed red pepper and cook 30 seconds more.
3. Pour in the white wine, raise the heat to high and cook 2 to 3 minutes to reduce.
4. Lower the heat to medium, add the plum tomatoes and simmer for 5 minutes. Taste, adjust salt and pepper, then take the sauce off the heat.
5. Put half the sauce in a new pan over medium-high heat. Add the calamari and cook just until cooked through (2 to 3 minutes at most), then remove the calamari and the pan from the heat.
6. Return the original saucepan to the heat and add the al dente squid ink pasta. Toss to coat. If the sauce is too dry, add a little pasta water (2 to 3 ounces).
7. Add the calamari and minced parsley to the pasta and toss. Drizzle with extra virgin olive oil and serve hot.

Summarized from Sip and Feast's video. Watch it for the details.

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