Spaghetti with Squid Ragù sauce

Spaghetti al Ragù di Seppia

This recipe is for the seafood lovers. Here, in Italy many many people love squid, octopus, clams and every kind of seafood. It’s a dish very rich and tasty. To get the best result, I suggest to use the highest-quality and freshest squid you can find. It’s perfect if served with a good glass of white wine, if desired.

Preparation time: about 15 minutes

Cooking time: about 1 ½ hour

Class: expensive, very healthy

Serves 2-3

Ingredients:

1 lb. (450 g) fresh squid
8 tbsp. extra virgin olive oil
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and chopped
2 cans Italian peeled tomatoes, approximately 14 oz. (400 g) each, mashed with a fork
Salt, about 1 tsp. + 1 tbsp.
8 cups (2 L) water
½ lb. (approximately 250 g) of spaghetti pasta
3-4 tbsp. fresh minced parsley

Method:

1.     Clean the squid, chop the tentacles, and cut the body into small rings.
2.     Heat the oil in a large pan. Add the shallot and garlic and sauté gently. Add the squid and cook for about 5–6 minutes. Add the mashed tomatoes and 1 tsp. of salt. Bring to a boil, then lower the heat and simmer for about 1 hour or until the squid is tender and the tomato sauce thickens a little, stirring occasionally with a wooden spoon. At this point, taste the sauce and add more salt if needed.
3.     When the sauce is cooked, bring the water to a boil in a large pot. Add 1 tbsp. salt. Add the spaghetti and boil them, stirring often, until al dente. Drain the spaghetti and return them to the pot. Add the squid ragù sauce and stir well.
4.     Serve immediately with a sprinkle of fresh parsley.