Pasta with squid sauce is a dish worth making, especially when you find small squids at the fish market, usually from late summer to early fall and until March. Their cleaning is a bit more tedious, but your trusted fish market usually makes the job easier. The important thing for sauces is that the cooking must be slow and prolonged, otherwise the squids will be rubbery, while for grilling or frying they should be cooked at high temperatures to seal in their juices. As for the pasta, I chose malloreddus, but you can use whichever you prefer.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
- Energy 474.95 (Kcal)
- Carbohydrates 36.23 (g) of which sugars 2.74 (g)
- Proteins 31.81 (g)
- Fat 19.40 (g) of which saturated 3.92 (g)of which unsaturated 2.84 (g)
- Fibers 3.65 (g)
- Sodium 980.55 (mg)
Indicative values for a portion of 356 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs squid
- 1 shallot
- 0.7 oz capers in salt (desalted)
- 2 fillets anchovies in oil
- 0.4 cup dry white wine
- 7 oz tomato pulp (mutti)
- 0.8 cup water
- Half chili pepper (optional)
- 2 tbsps extra virgin olive oil
- 5.6 oz pasta (malloreddus)
- A few sprigs chopped parsley
Tools
- Kitchen Scale
- Chopping Board
- Frying Pan 10.2 inches
- Slotted Spoon
Steps
Start cleaning by removing the tentacle tuft, just pull and the entrails will come off too. Rinse the sac well, removing the cartilage and making a cut so that it doesn’t curl too much during cooking. From the tuft, cut off the head with the eyes and remove the beak. Wash well one last time, rubbing the tentacles to remove any sand, and the squids are ready.
Thinly slice the shallot and sauté it for a few minutes in a pan with the olive oil, rinsed and squeezed capers, chili pepper if you like, and anchovy fillets. Add the chopped squid tentacles, and after 5 minutes, add the sacs cut into pieces. Once they have gained color, pour in the wine and let it evaporate.
Pour the hot tomato pulp along with the water and continue cooking over low heat for 40 minutes. In the meantime, bring the water to a boil and cook the pasta. Once cooked, add it to the sauce and mix. If it is too dry, add a little pasta cooking water. Sprinkle with chopped parsley and serve.
Tips
The important thing for sauces is that the cooking must be slow and prolonged, otherwise the squids will be rubbery, while for grilling or frying they should be cooked at high temperatures to seal in their juices.
FAQ (Questions and Answers)
If there’s leftover sauce, can it be frozen?
Absolutely, just put it in a closed container suitable for freezing and freeze it.
