When cooking squid for a hungry crowd, why make one dish when you can make two.
So while big bro Massimo fried up the squid for the Frittura di Calamari plate, Giuseppe went to work on the Spaghetti con i Calamari.
Almost as simple as the fried calamari, it uses the same basic sauce as Spaghetti alle Vongole, oil, garlic, peperoncino, and cherry tomatoes.
The result however, is a completely different dish. The flavour the fresh squid infused into the sauce left even this less than ardent fan of calamari wanting for more.
2 Whole Fresh Squid
300 Grams Cherry Tomatoes
1 Clove Garlic
1 Cup White Wine
Cut the squid body into slices and halve the tentacles if they are large
Clean and halve the tomatoes
Rinse and chop the parsley
Peel and slice the garlic
Heat a generous amount of oil in a frying pan over medium-high heat
Add the garlic and cook 2 to 3 minutes
Add the peperoncino
Stir in the calamari and cook 3 to 5 minutes
Add the wine and cook until the liquid is reduced by half
Add the tomatoes and parsley and stir through
Salt to taste
Cover and cook on medium for 15 minutes
While the calamari is cooking, cook the spaghetti al dente
Stir a bit of the pasta water into the sauce and cook a few minutes longer
Drain the pasta, add it to the sauce and stir through
Garnish with a few basil leaves