PAPARDELLE CALAMARI

PAPARDELLE  CALAMARI:

INGREDIENTS:                 (serves 2 )

2  garlic cloves
1/4  cup  olive oil
600  g extremely  fresh squid, cleaned throughly
    (reserve the ink) body and tentacles diced
80  ml  non-alcoholic dry white wine
3  tbsp  tomato sauce
parsley, a small bunch, minced
Salt and peppercorns, to taste
320  g spaghetti, uncooked

METHOD:

• Heat oil in a pot and wilt garlic without letting it brown.  Add squid, minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer for about 45 minutes. Checking every now and then to make sure it's not sticking ( if it does add a little hot water).
• Mix in tomato sauce and non-alcoholic wine. Simmer for about 20 minutes, uncovered, then dilute the sauce with a little hot water and simmer for 30 minutes, covered, or until the sauce has a thick consistency.
• Half an hour before serving, bring 3 litres of salted water to a boil.  Add pasta and squid ink, according to taste. Cook the pasta until al dente. Drain and mix it with the squid. Toss well and serve hot.