Name: Creamy Calamarata With Squid
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: serves four
Ingredients: 320 g calamarata pasta; 500 g cleaned squid; 250 g cherry tomatoes; 2 garlic cloves; 1 glass white wine; Extra virgin olive oil to taste; Fresh parsley to taste; Salt to taste; Black pepper to taste

Method

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Slice the squid into rings and separate the tentacles.
Heat olive oil with garlic in a large pan and sauté the squid for 2-3 minutes.
Pour in the white wine and let the alcohol evaporate over medium-high heat.
Add the halved cherry tomatoes, season with salt and pepper, and cook for about 15 minutes, stirring occasionally.
Cook the calamarata pasta in salted boiling water until al dente, reserving a ladle of cooking water.
Transfer the pasta to the sauce and toss for 1 minute, adding a little cooking water if needed.
Finish with chopped fresh parsley and serve immediately while hot.

Buon appetito!

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Worth knowing

Add grated lemon zest or a pinch of chili flakes for extra flavor.
Finish with a drizzle of extra virgin olive oil before serving.
Use fresh squid for a softer, richer sauce.

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Creamy Calamarata With Squid

Ingredients

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