The squid sauce is a great condiment, perfect for pairing with dry or fresh pasta.

As I always say, if you’re not used to making seafood dishes don’t be afraid, because I will explain every step in detail.

A few years ago only my mom cooked fish because it seemed really difficult to me, but with her teachings, it became simple and fun.

Today through my seafood dishes, I want to share all the tips and advice my mom passed down to me and continues to transmit.

Are you ready? Shall we get to work?

If you love making first courses, check out these other recipes right below:

Ingredients

Here are the ingredients we need to make this recipe

Tools

First, let’s focus on the squid.
Usually, the major cleaning is done at the fish market, and when I get home, I wash them again under running water, and once checked for any remaining residue, I begin to cut them.
I then put them to drain in a colander or strainer.
Once drained, I transfer them to a pan to let off any remaining water. After a few minutes over medium heat and the water has evaporated, we remove them and set them aside in a bowl.
In the same pan, we start preparing the sauce.
Slice one clove of garlic and leave the other whole.
Add a drizzle of extra virgin olive oil, Taggiasca or green olives if you prefer, desalted capers, pine nuts, and after letting them soften for a few minutes in the oil, add the two tablespoons of tomato pulp or about ten fresh sliced tomatoes.
Increase the heat and deglaze with white wine. Once evaporated, also add the water. Adjust with salt and chili powder if you like. Add half a teaspoon of sugar.
Now, add the squid that we previously seared and set aside, they will need to cook with our sauce.
Sprinkle with parsley and let it cook over low heat for about 30/40 minutes until the squid becomes tender and ready. If you see that the water is reducing too much, add a little hot water.
After this time, taste and check the squid’s doneness.
I used this sauce to dress some very thin taglierini, feel free to use your favorite pasta.
Enjoy your meal

As I mentioned in the introduction, this sauce is very versatile in its use.

You can dress short or long dry pasta, but know that it will also be excellent with a thin taglierini or fish ravioli.

Don’t you think it’s really simple to prepare this seafood sauce?
If you make the squid sauce, feel free to let me know if you liked it and if I gave you a good tip.

If you’d like to follow my kitchen adventures, you can also do so on my INSTAGRAM page, where you’ll also find video recipes.