Squid spaghetti with squid ink sauce

Prep 20 min

Total 40 min

Serves 4

The Three Chefs have the top food trends of 2020 – like Randy Feltis’ squid ink pasta.

1.5 lb

cleaned and diced squid

1/4 cup

olive oil

3 cloves

sliced garlic

diced shallots

1/4 cup

diced olives

3 tablespoons

chopped capers

1/2 cup

tomato pulp

1 tablespoon

squid ink

1/2 cup

white wine

3/4 pound

cooked to the bite spaghetti

2 tablespoons

chopped parsley

2 tablespoons

butter

salt and pepper

1/2

lemon, to taste

In a large sauté pan heat olive oil and sweat garlic, shallots, capers and olives.
When you start to see colour, deglaze with white wine and tomato pulp.
Simmer for 10 minutes.
Add squid ink, squid and season with salt and pepper toss in pasta and mix well.
Finish with butter, lemon and parsley.
Plate and serve.