Squid spaghetti is a delightful dish that brings a taste of the Mediterranean right to your kitchen. This recipe combines tender squid with al dente spaghetti, coated in a rich garlic and olive oil sauce.
Ingredients
Scale:
400g spaghetti; choose high-quality pasta for the best texture
Salt (for boiling water); use a generous amount to flavor the pasta
500g fresh squid, cleaned and cut into rings; opt for smaller squid for a sweeter taste
4 tablespoons olive oil; extra virgin olive oil adds a nice flavor and richness
4 garlic cloves, minced; fresh garlic is preferable for a more robust flavor
1 small red chili, finely chopped (optional); adjust based on your spice preference
200ml white wine (such as Pinot Grigio); a dry wine will complement the dish best
Juice of 1 lemon; fresh lemon juice is recommended for the brightest flavor
Salt and pepper, to taste; freshly cracked pepper enhances the dish
Fresh parsley, chopped, for garnish; flat-leaf parsley is ideal for a more pronounced flavor
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
If using, add the chopped chili to the garlic and olive oil, stirring for an additional 30 seconds.
Add the squid rings to the skillet. Cook for 2-3 minutes until they turn opaque and slightly curled.
Pour in the white wine and let it simmer for about 3-4 minutes.
Once the spaghetti is cooked, reserve a cup of pasta water, then drain the spaghetti and add it directly to the skillet with the squid sauce.
Toss the spaghetti in the sauce, adding a splash of reserved pasta water as needed. Squeeze in the lemon juice and season with salt and pepper to taste.
Remove from heat and garnish with freshly chopped parsley before serving.
