Candele pasta with squid
Candele spezzate ai calamari
Recipe by Pasquale Amico
SERVES 4
Preparation 10 minutes
Cooking 15 minutes
350g candele pasta
100ml of white wine
1kg squid, cleaned and prepared
3 cloves garlic, peeled and smashed
600g cherry tomatoes
50g basil, torn into pieces
4 tbsp extra-virgin olive oil
salt and black pepper
In a saucepan, heat the oil with the smashed garlic cloves. When the garlic begins to turn golden in colour, add the squid to brown. When it starts to colour (after 2 minutes or so), pour over the white wine and simmer until it evaporates. Put the pasta on to cook in boiling salted water. Add the cherry tomatoes and reduce the sauce over a low heat, then add the basil to adjust the flavour. Season. Serve tossed with the candele pasta.
