Spaghetti al Nero di Seppia

Ingredients

• •400g spaghetti
• •400g squid, cleaned and sliced into rings
• •4 packets squid ink (or 4 tbsp)
• •4 cloves garlic, minced
• •1 small onion, finely chopped
• •400ml white wine
• •400ml canned tomatoes
• •60ml olive oil
• •to taste salt and black pepper
• •1 pinch red chili flakes
• •2 tbsp fresh parsley, chopped
• •1 tbsp butter

Directions

1. 1Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened, about 2 minutes.
2. 2Add squid rings and cook for 3-4 minutes until they begin to turn opaque, stirring occasionally.
3. 3Pour in white wine and let it reduce by half, about 3 minutes. Add canned tomatoes and chili flakes.
4. 4Dissolve squid ink in 60ml of warm water, then stir it into the sauce. Simmer gently for 12-15 minutes until squid is tender.
5. 5Meanwhile, bring a large pot of salted water to boil and cook spaghetti until al dente, about 9-10 minutes.
6. 6Drain pasta and add it directly to the squid sauce along with butter, tossing well to coat evenly.
7. 7Season with salt and pepper to taste, then serve immediately garnished with fresh parsley.

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