1 1/2 lb small squid
5 tbsps olive oil
1 clove garlic, finely chopped
1/2 green or red chilli,deseeded & chopped
3 anchovy fillets, chopped
1/4 pt dry white wine
14 oz can tomatoes
12 oz spaghetti
small bunch parsley, chopped finely
salt & pepper
Instructions...
1) Clean squid and cut the sacs into rings and the
tentacles into peices.
2) Heat the oil in a saucepan and gently saute the garlic
until soft but without allowing it to colour. Add the
chillies, anchovies and squid and cook, stirring, until
the squid becomes opaque.Season with salt and pepper,
add the wine and boil briskly to evaporate.
3) Add the tomatoes and simmer gently, covered, for about
40 mins or until the squid is tender. Add a little water
if it becomes too dry.Check seasoning.
4) Cook the pasta until al dente. Drain and turn into a
warmed serving dish. Toss with the sauce and parsley and
serve at once.
