Spaghetti with squids

Spaghetti with squids

Hi ! My mum brought back some squid ink spaghetti from her holidays in Italy, so today we try a recipe of tomato wine sauce (and of course squids)!


- squids

- 1 onion

- 2 garlic cloves

- Red wine

- Herbs of Provence, 1 leaf of laurel

- 1 tbsp tomato concentrate

- 1tsp beef bouillon dehydrated

- Cayenne pepper

- Olive oil

- Parsley


- Put the squids on a paper towel.

- Fry them in olive oil and set aside.

- In the same pan, stir fry the onions. Add the squids, the crushed garlic, tomate concentrate and the bouillon. Season with salt, pepper and Cayenne pepper.

- Deglaze with red wine (enough to cover the squids) and let reduce.

- Then add water (again enough to cover) and add the herbs and laurel.

- Let reduce 1hour and a half (add water if necessary)

- Season if necessary: salt, pepper.

- Cook the pasta in salted boiling water, when almost cooked, take them out and pour in the sauce, add a few tbsp of the cooking water. Add parsley and let cook a few minutes.

- Add also fresh parsley before serving.

Bon appétit!