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Bucatini in squid stew

Method

1- Remove the tentacles from the small squid and the internal and external membrane, wash, dry and cut into pieces. Blanch the tomatoes in boiling water, skin and chop roughly. Peel the clove of garlic and crush lightly; wash the parsley and chives, dry and chop separately.
2- Soften the clove of garlic and the chilli pepper in a pan with the oil, add the small squid and tentacles and fry for 2-3 minutes; pour in the wine, leave to evaporate on a high flame, season the small squid with a pinch of salt and pepper, drain and keep them warm between two plates; add the chopped tomatoes to the same pan in which the squid were cooked, season with a pinch of salt and pepper and cook for about 5-6 minutes, stirring occasionally with a wooden spoon.
3- Put the small squid back in the pan, leave to absorb the flavours for a minute and sprinkle with the chopped parsley and chives. In the meantime cook the pasta, drain when it is “al dente”, add the hot squid stew and serve.

Ingredients for 4 people
350 gr Bucatini
300 gr small squid
300 gr firm, ripe tomatoes
1/2 bicchiere dry white wine
1 clove garlic
1 pezzetto chilli pepper
1 bunch parsley
1 bunch chives
salt
pepper

Special shapes

007 Bucatini

007 Bucatini007 Bucatini confezione
Average nutritional values for 100gr pasta
Energy 350 Kcal - 1483 Kj Fats 1,2 g
Proteins 12,0 g Saturated, mono unsaturated, poly unsaturated fats 0,3 g
Carbohydrates 71,0 g Sugars 3,2 g
Alimentary fibres 3,5 g Sodium 0,002 g