1 and half pound Small fresh squid
1 Zucchini vegetable
2 large portabella mushrooms
1 and half Tomato marinara sauce (for instructions: recipe for
marinara sauce)
1 small can Tomato paste
1 fresh onion
fresh parsley - a bunch
dry chives 2 tablespoons
dried bay leaves - # 1 teaspoon
dry white wine - 250 ml
Spaghetti or linguine pasta, 1 pound package
4 tbsp extra virgin olive oil
pinch of salt
Peel, wash and chop the parsley, zucchini, portabella mushroom and onion.
In the skillet you will use throughout this recipe, start cooking the vegetables (zucchini and mushroom) for 3 minutes.
Clean and wash the squids under cold running water, cut into thin rings
put them in a nonstick skillet with the tomato sauce (marinara type as per previously mentioned recipe) and tomato paste,
parsley, chives, bay leaf and the white wine. Add salt and start cooking
everything with that skillet over moderate heat and partially covered.
stirring occasionally. Only if necessary, add hot water.
While preparing the sauce, cook the pasta al dente, following the signs of the times on the package.
Drain well and pour into pan with sauce. Far flavor ingredients for a couple of minutes.
Turn off the stove, pour the oil, mix well and serve.
Addtional tips - you can also use frozen squid, making sure it is well thawed in advance and at room temperature. This is rich enough at it is
for a main course dish, but if you wish to complete the meal you can add a Season salad or cooked vegetables and of course fresh fruit.
Our suggestion for a good wine to accompany this dish: Vernaccia di Oristano (white wine of Sardinia), if available.
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