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Step 1
Carefully rinse the squid under running water. Remove the head from the coat, remove the clear cartilage and the bowels. If present, remove the bag from ink. Remove the outer skin and tooth from the head. Cut the squid into squids and chop the tentacles, leaving the tufts whole.
Step 2
Heat the extra virgin olive oil in a frying pan and fry the garlic.
Step 3
Add the squid and cook for 5 minutes.
Step 4
Add the white wine and continue cooking on a low heat for about 6 to 7 minutes.
Step 5
Cut the cherry tomatoes into quarters.
Step 6
Add the cherry tomatoes to the squid, season with salt and cook for another 10 minutes.
Step 7
The sauce should be thick and not too thick.
Step 8
Boil the pasta, drain al dente and add it to the squid sauce.
Step 9
Mix the squid. If necessary, add a little cooking water to mix.
Step 10
Add the fresh chopped parsley.
Step 11
Serve the hot squid and taste it.
Council
You can replace cherry tomatoes with peeled tomatoes or 150 g of tomato concentrate, or by 1 tablespoon of concentrate diluted in vegetable broth or hot water.
You can add mussels and clams, cleaned and stir-fried in a frying pan with oil and white wine, until they open.
It is recommended that scalamarata be consumed immediately.
Good luck.
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