Calamarata pasta with squid

Calamarata pasta with squid

 Wash the squid removing its tentacles. Divide in half lengthways

 Calamarata pasta with squid

Ingredients for 4 people:

1 kg squids (1 kg squid is better)
400 g small tomatoes
extra virgin olive oil
3 fillets of anchovy
1 bay leaf
hot pepper
pepper
500 g Calamarata
1/2 glass white wine
40 g butter
2 cloves of garlic
parsley
salt

Preparation time: 20 minutes
Cooking time: 30 minutes

METHOD

Wash the squid removing its tentacles. Divide in half lengthways and cut into small pieces, preferably all about 1 inch thick. Wash under running water, drain with kitchen paper. Heat oil in a heavy pan and add the pieces of the squid together with 2 cloves of garlic and the hot pepper, Brown for a few min¬utes on both sides and stir gently. Add salt and pepper and, after a few minutes, pour in the white wine. Allow to evaporate, add the tomatoes cut into small pieces and the bay leaf. Cover and cook for a quar¬ter of an hour on a very low heat, turning over only once the pieces of squid, in a small pan, stir the fillets of anchovy with some oil and butter. Add the squid's tentacles cut into very small pieces and cook for about 10 minutes. Meanwhile, cook the Calamarata in plenty of sated boiling water, strain aΙ dente and pour into the large pan together with the tentacles, Thicken for a couple of minutes, sprinkle with the chopped parsley and serve,