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| Plates from Churchill chinaware |
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Today a simple recipe taken from a pasta book recipe.
INGREDIENTS:
350g pasta (I used FiberPasta)
400g squid
2 courgette
1/2 glass of white wine
cherry tomatoes
extra virgin olive oil
chilly pepper
oregano
salt and pepper
Wash and clean the squids. Cut the body into rings then saute’ them with the heads in a drizzle of extra virgin olive oil for 5 minutes. Season with salt and pepper, add the white wine. Dice the courgettes, cut the cherry tomatoes into four and add them to the calamari. Cover the pan with the lid and allow to cook for 10 minutes. Cook the pasta in salted boiling water until “al dente”. Drain the pasta and toss with the calamari and vegetables.
Sprinkle with oregano and chopped chilly peppers.
Note: I add also some mussels to enjoy the sea flavour even more, but you could add even 300g of scampi. Or if you particularly like the combination with vegetables you can choose them following the season: heart chokes and green pees in spring, aubergine in summer, pumpkin in autumn.
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